Wild Rice Stuffing with Carrots,
Mushrooms, and Thyme
1 ounce dried porcini mushrooms, rehydrated
in 1 cup hot water
1 1/4 cups chicken stock or low-sodium chicken broth, or more
if necessary
1 cup wild rice blend
2 tablespoons butter
1 small onion, minced (1/2 cup)
1 small carrot, minced (1/4 cup)
1/2 small celery stalk, minced (1/4 cup)
4 ounces fresh shiitake mushrooms, stemmed and sliced thin
2 teaspoons minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
Lift rehydrated porcini from liquid, squeeze
dry, and chop coarse. Strain rehydrating liquid through sieve
lined with paper towel and reserve (should be approximately 3/4
cup).
Add enough chicken stock to mushroom liquid
to equal 2 cups. Bring liquid to boil in medium saucepan, add
rice blend, and return to boil. Reduce heat to low, cover, and
simmer until rice is fully cooked, 40 to 45 minutes. Turn rice
into a medium microwave-safe bowl; fluff with fork.
Meanwhile, heat butter in medium skillet
over medium heat. Add onions, carrots, and celery; sauté
until softened, 3 to 4 minutes. Add shiitake mushrooms; sauté
until tender and liquid evaporates. Add porcini mushrooms and
thyme; cook, stirring until well coated and blended with other
ingredients, 1 to 2 minutes longer. Add this mixture to rice;
toss to combine. Add parsley and season to taste with salt and
ground black pepper.
Makes about 3 cups, enough to stuff six
Cornish hens.
