I managed to snap a picture of this before things got hectic on Thanksgiving (my mom reminded me, which is good, because I had forgotten).  I unfortunately have no real words of wisdom for this recipe, it’s one my mom always makes, is always a huge hit, and every year I don’t eat it.  I happen to love stuffing, don’t get me wrong on that one, I just don’t love goat cheese.  I have tried and tried, but it’s just not my thing.  Which is just fine, as everyone else really seems to love this dish.  So more for them.  I’m so generous, aren’t I?

By the way, I love my mom’s dish that she used for this.  Actually I really like a lot of the dishes she has, which is why I actually picked out lots of good serving pieces when we registered for our wedding.  I didn’t need china or silverware, I needed things that would help me entertain.  Luckily for my husband we don’t have a super large kitchen, or tons of storage, as I’d be buying things that I would use a few times a year all the time.

This recipe comes from Bobby Flay, who my mother happens to love.  His whole Thanksgiving spreads are often a little different, twists on classic dishes.  And this one is no exception.

1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.

Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.

Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.

Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

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