Wild Rice Stuffing
with Carrots, Mushrooms and Thyme
A delicious fresh thyme-seasoned wild rice stuffing with minced carrots and mushrooms.
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.