Wild Rice Dressing

bon appétit thanksgiving side rice mushroom leek stuffing/dressing pecan vegetarian dairy free peanut free soy free wheat/gluten-free holiday 2018

Andy Baraghani

8 servings

Source

Ingredients

1 cup pecans

2 cups wild rice

Kosher salt

¼ cup red wine vinegar

2 Tbsp. fresh orange juice

2 Tbsp. honey

1 garlic clove, crushed

½ cup extra-virgin olive oil, divided, plus more for drizzling

2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise

12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces

Freshly ground black pepper

2 tsp. chopped thyme

⅓ cup sliced chives

Method

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.

Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40–50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.

Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.

Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8–10 minutes. Season with salt and transfer to bowl with rice; toss to coat.

Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.