Wild Rice Dressing

By

From Cook's Country

October/November 2010


Why this recipe works:
While developing our Wild Rice Dressing recipe, we discovered the amount of liquid that a given variety of wild rice absorbed varied drastically. To allow for this, we boiled the rice in extra liquid and then drained the excess, reserving the liquid. A combination of cream and eggs bound the dressing but was far too rich. Adding some liquid reserved from the cooked rice lightened the dish and enhanced the nutty, earthy flavor of the rice. Large chunks of bread overpowered the small grains of rice. Chopping the bread into pea-size bits in the food processor fixed the problem. We found that toasted bread added color and crunch to our casserole and eliminated the need for staling bread.

Covering the casserole with aluminum foil prevented the rice at the surface from getting too crunchy.



Serves 10 to 12




Depending on the brand, wild rice absorbs varying quantities of liquid. If you have less than 1½ cups of leftover cooking liquid, make up the difference with additional low-sodium chicken broth.
Ingredients2 cups low-sodium chicken broth
2 cups water
1 bay leaf
2 cups wild rice
10 slices hearty white sandwich bread, torn into pieces
8 tablespoons (1 stick) unsalted butter
2 onions, chopped fine
3 celery ribs, chopped fine
4 garlic cloves, minced
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1 1/2 cups heavy cream
2 large eggs
3/4 teaspoon salt
1/2 teaspoon pepper
Instructions
1. COOK RICE Bring broth, water, and bay leaf to boil in medium saucepan over medium-high heat. Add rice, reduce heat to low, and simmer, covered, until rice is tender, 35 to 45 minutes. Strain contents of pan through fine-mesh strainer into large liquid measuring cup. Transfer rice to medium bowl; discard bay leaf. Reserve 1½ cups cooking liquid.


2. TOAST BREAD Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Pulse half of bread in food processor until pea-size pieces remain and transfer to rimmed baking sheet. Repeat with remaining bread and another rimmed baking sheet. Bake bread crumbs until golden, about 20 minutes, stirring occasionally and switching and rotating baking sheets halfway through baking. Cool completely, about 10 minutes.


3. SAUTÉ AROMATICS Melt 4 tablespoons butter in large skillet over medium heat. Cook onions and celery until golden, 8 to 10 minutes. Add garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in reserved cooking liquid, remove from heat, and cool 5 minutes.


4. ASSEMBLE AND BAKE Whisk cream, eggs, salt, and pepper in large bowl. Slowly whisk in warm broth mixture. Stir in rice and toasted bread crumbs and transfer to 13 by 9-inch baking dish. Melt remaining butter in now-empty skillet and drizzle evenly over dressing. Cover dish with aluminum foil and bake on lower-middle rack until set, 45 to 55 minutes. Remove foil and let cool 15 minutes. Serve.


MAKE AHEAD: Assembled dressing can be refrigerated in baking dish, covered, for 1 day. To finish, melt remaining butter, drizzle over dressing, and proceed with recipe, adding 20 minutes to baking time.



Harvesting Rice Water


We cook wild rice more like pasta than like traditional steamed rice, boiling the rice in extra water (and chicken broth) and then draining it. We then use the flavorful, starchy liquid to help the dressing cohere.





Related ContentRECIPE
Dried Fruit and Nut Wild Rice Dressing
RECIPE
Leek and Mushroom Wild Rice Dressing
TASTE TEST
White Sandwich Bread

View complete recipe

Ingredients

  • Serves 10 to 12
  • Depending on the brand, wild rice absorbs varying quantities of liquid. If you have less than 1 1/2 cups of leftover cooking liquid, make up the difference with additional low-sodium chicken broth.
  • Ingredients2 cups low-sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • 2 cups wild rice
  • 10 slices hearty white sandwich bread, torn into pieces
  • 8 tablespoons (1 stick) unsalted butter
  • 2 onions, chopped fine
  • 3 celery ribs, chopped fine
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dried sage
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 cups heavy cream
  • 2 large eggs
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

Step 1


Instructions
1. COOK RICE Bring broth, water, and bay leaf to boil in medium saucepan over medium-high heat. Add rice, reduce heat to low, and simmer, covered, until rice is tender, 35 to 45 minutes. Strain contents of pan through fine-mesh strainer into large liquid measuring cup. Transfer rice to medium bowl; discard bay leaf. Reserve 1½ cups cooking liquid.


2. TOAST BREAD Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Pulse half of bread in food processor until pea-size pieces remain and transfer to rimmed baking sheet. Repeat with remaining bread and another rimmed baking sheet. Bake bread crumbs until golden, about 20 minutes, stirring occasionally and switching and rotating baking sheets halfway through baking. Cool completely, about 10 minutes.


3. SAUTÉ AROMATICS Melt 4 tablespoons butter in large skillet over medium heat. Cook onions and celery until golden, 8 to 10 minutes. Add garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in reserved cooking liquid, remove from heat, and cool 5 minutes.


4. ASSEMBLE AND BAKE Whisk cream, eggs, salt, and pepper in large bowl. Slowly whisk in warm broth mixture. Stir in rice and toasted bread crumbs and transfer to 13 by 9-inch baking dish. Melt remaining butter in now-empty skillet and drizzle evenly over dressing. Cover dish with aluminum foil and bake on lower-middle rack until set, 45 to 55 minutes. Remove foil and let cool 15 minutes. Serve.


MAKE AHEAD: Assembled dressing can be refrigerated in baking dish, covered, for 1 day. To finish, melt remaining butter, drizzle over dressing, and proceed with recipe, adding 20 minutes to baking time.



Harvesting Rice Water


We cook wild rice more like pasta than like traditional steamed rice, boiling the rice in extra water (and chicken broth) and then draining it. We then use the flavorful, starchy liquid to help the dressing cohere.





Related ContentRECIPE
Dried Fruit and Nut Wild Rice Dressing
RECIPE
Leek and Mushroom Wild Rice Dressing
TASTE TEST
White Sandwich Bread




View complete recipe