Wild Rice & Goat Cheese Stuffing

By Realtychick

Ingredients

• 4 cups wild rice
• 12 cups water
• 1.5 pound Spanish-style chorizo, diced
• 10 tablespoons unsalted butter, plus extra for greasing the dish
• 2 cup Spanish onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 6 cloves garlic, finely chopped
• 4 tablespoons fresh thyme, chopped
• 2 (day-old) loaf country-style bread, cubed
• 4 cups homemade chicken stock
• 24 ounces goat cheese
• 1 cup fresh flat-leaf parsley, chopped
• Freshly ground black pepper
• Kosher salt

Details

Servings 12

Preparation

Step 1

Preheat the oven to 375 degrees F.


Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.


Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.


Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.