Description
This Wild Rice Mushroom Stuffing is a wonderfully savory and satisfying side dish, perfect for any festive gathering or a cozy weeknight meal. It’s a delightful blend of earthy mushrooms, tender wild and brown rice, and a hint of smoky ancho chile, creating a complex flavor profile that’s both comforting and sophisticated.
Ingredients
2 cups wild rice (about 12 ounces)
4 tablespoons (1/2 stick) butter, divided
4 tablespoons extra-virgin olive oil, divided
12 ounces fresh shiitake mushrooms, stemmed, sliced
12 ounces oyster mushrooms, sliced
2 large onions, chopped (about 4 cups)
1 large dried ancho chile,* stemmed, seeded, finely chopped
2 cups brown basmati rice
5 cups low-salt chicken broth
3 bay leaves (preferably fresh)
1 teaspoon (or more) coarse kosher salt
1/4 cup chopped fresh Italian parsley
Instructions
Cook the wild rice in a saucepan, covering it with cold water by 3 inches. Boil, then simmer until it’s almost tender, about 45 minutes, and drain.
While the wild rice cooks, melt 1 tablespoon butter with 1 tablespoon oil in a large pot over medium-high heat. Saut shiitake mushrooms until browned, about 7 minutes, then transfer to a bowl. Add another tablespoon each of butter and oil to the pot, heat, and saut oyster mushrooms until browned, about 5 minutes. Add these to the bowl with the shiitakes.
Add 1 tablespoon butter and 1 tablespoon oil to the same pot and heat over medium heat.
Add the onions and saut until they are golden and very tender, about 20 minutes.
Stir in the chopped ancho chile for 1 minute.
Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pot. Add the brown basmati rice and stir for 2 minutes.
Stir in the cooked wild rice, chicken broth, bay leaves, and 1 teaspoon coarse salt. Bring the mixture to a boil.
Reduce the heat to medium, cover, and simmer until all the rice is tender and the liquid is absorbed, about 35 to 40 minutes.
Fluff the rice mixture with a fork.
Stir in the sauted mushrooms and fresh parsley.
Season to taste with additional salt.
Heat the mixture briefly over medium heat until warmed through.
Transfer the stuffing to a large bowl to serve.
Notes
Don’t Overcook the Wild Rice Initially: The wild rice will continue to cook with the brown rice, so it’s important to get it “almost tender” in the first step.
Drain Mushrooms Well: Ensure your sautéed mushrooms are well-drained before adding them to the rice mixture to prevent excess moisture.
Gentle Fluffing: When fluffing the cooked rice, be gentle to keep the grains intact and maintain a pleasant texture.
Seasoning is Key: Always taste and adjust salt at the end. Broth can vary in saltiness, and the mushrooms and rice absorb a lot of flavor.
Keep Covered While Simmering: Ensuring the pot is tightly covered during the rice simmering phase is crucial for even cooking and proper liquid absorption.
- Prep Time: Approximately 1 hour 15 minutes
- Cook Time: Approximately 1 hour 45 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A