Admit it, you’ve relied upon that dry box of stuffing that somehow turns into a luscious, buttery side when cooked according to package directions. Most of us have reached for it in our Thanksgiving shopping time and again. I admit it; I am quite fond of stuffing and that certain box (we won’t name names). Anybody can throw together THAT blend and come out with perfect stuffing. This year, however, I’ve challenged myself to try something new, something whole grain, something that makes me feel like I earned it. I’m making Chef Roy Pingo’s Wild and Brown Rice Dressing from our new cookbook. The name isn’t fancy, but the dish is superb. PLUS, this dish is great for guests who need to follow a gluten free diet.
Wild and Brown Rice Dressing
Contributed by Roy Pingo, cookbook author & chef
- 5 cups Chicken or Turkey Stock (fat removed)
- 2 cups 3-Grain Wild Rice Blend, or any combination of brown and wild rice.
- 1 Tbsp Olive Oil
- 4 Scallions, chopped
- 3 cloves Garlic, minced
- 1/2 Red Bell Pepper, chopped
- 1 stalk Celery, chopped
- 1/2 cup Mushrooms, sliced
- 1 tsp fresh Sage
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 1/2 cup Pine Nuts, lightly toasted*
Bring the stock to a rolling boil in a large heavy saucepan. Stir in the rice, then cover, reduce heat, and simmer for 35 to 45 minutes, or until tender. Remove from heat and drain any remaining liquid.
Meanwhile, heat the oil in a large skillet and sauté scallions, garlic, bell pepper, celery and mushrooms until the onions are transparent, about 5 minutes.
In a large casserole dish combine rice, sautéed vegetables and remaining ingredients together; gently toss to blend. Serve hot or refrigerate and reheat later.
Makes 12 servings.
*To toast pine nuts, place nuts in dry skillet over medium-low heat. Stir frequently until golden (about 5 minutes).