Wild Rice and Mushroom Dressing

 

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Wild Rice and Mushroom Dressing

Source: Bon Appetit

Serves 10

1 c pecans

2 c wild rice

salt to taste

1/4 c red wine vinegar

2 T orange juice, preferably fresh

2 T honey

1 garlic clove, crushed

1/2 c extra-virgin olive oil, divided

2 large leeks, white and pale green parts, halved lengthwise and thinly sliced

12 oz mushrooms, torn or cut into large pieces (a variety is nice)

freshly ground black pepper, to taste

2 teas chopped thyme

1/3 c chives, optional

Toast pecans until somewhat darkened and fragrant. My favorite way to do this is in a microwave for a minute (that works in mine; test yours the first time you use this technique). Cool and chop coarsely.

In a large pot of boiling salted water, cook the wild rice until most of the grains have split and all are tender. Drain and run under cool water. Allow to cool in a colander and return to the pot.

In the meantime, place the vinegar, orange juice, and honey in a small jar and shake vigorously until combined. Add the crushed garlic and let sit for 10 minutes. Remove the garlic clove. Add to the rice and toss until coated.

In a large skillet over medium heat, start 1/4 c olive oil. Place the leeks in the warm oil and cook, stirring occasionally, until the leeks are slightly browned and tender. Stir in some salt and add to the rice and stir. 

Wipe out the skillet and heat another quarter cup of oil over medium high heat until the oil begins to shimmer and comes close to smoking. Spread the mushrooms in the skillet in a single layer and cook without disturbing until the bottoms are golden brown, about 2 minutes. Sprinkle with salt and pepper and turn and keep cooking until brown all over. Reduce heat if needed and toss often. Mix in the thyme and add to the rice. Stir in the pecans and the chives, if using.

Serve at room temperature or reheat briefly if you prefer it warm. The dressing can sit on the counter (covered) for about 3 hours on the day it is served.

Components can be prepared ahead if needed and combined on the day you plan to serve. I stored the rice, leeks and mushrooms, and orange juice dressing separately in the fridge and combined just before serving.