Wild Rice and Goat Cheese Dressing

Name: Wild Rice and Goat Cheese Dressing
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 cups wild rice; 6 cups water; 3/4 pound Spanish-style chorizo, diced, see Cook's note*; 5 tablespoons unsalted butter, plus extra for greasing the dish; 1 cup Spanish onion, diced; 1/2 cup diced carrots; 1/2 cup diced celery; 3 cloves garlic, finely chopped; 2 tablespoons fresh thyme, chopped; 1 (day-old) loaf country-style bread, cubed; 2 to 4 cups homemade chicken stock; 12 ounces goat cheese; 1/2 cup fresh flat-leaf parsley, chopped; Freshly ground black pepper; Kosher salt

Recipe courtesy of Bobby Flay

Show: Throwdown with Bobby Flay

Episode: Thanksgiving

Wild Rice and Goat Cheese Dressing

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

692

Total Fat

36

Saturated Fat

18

Carbohydrates

62

Dietary Fiber

6

Sugar

7

Protein

32

Cholesterol

79

Sodium

1141

Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

692

Total Fat

36

Saturated Fat

18

Carbohydrates

62

Dietary Fiber

6

Sugar

7

Protein

32

Cholesterol

79

Sodium

1141

Total: 2 hr 10 min
Prep: 25 min
Cook: 1 hr 45 min

Ingredients

2 cups wild rice

6 cups water

3/4 pound Spanish-style chorizo, diced, see Cook's note*

5 tablespoons unsalted butter, plus extra for greasing the dish

1 cup Spanish onion, diced

1/2 cup diced carrots

1/2 cup diced celery

3 cloves garlic, finely chopped

2 tablespoons fresh thyme, chopped

1 (day-old) loaf country-style bread, cubed

2 to 4 cups homemade chicken stock

12 ounces goat cheese

1/2 cup fresh flat-leaf parsley, chopped

Freshly ground black pepper

Kosher salt

Directions

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.
*Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.

Wild Rice and Goat Cheese Dressing

Wild Rice and Goat Cheese Dressing

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