Wild Rice Mushroom Stuffing
- Wild Rice · 2 cups
- Olive Oil · 3 tablespoons
- Chicken Stock · 3 cups
- Yellow Onion, diced · 1/2
- Celery, peeled and diced · 2 stalks
- Pine Nuts · 1/2 cup
- Cremini Mushrooms, quartered · 4 ounces
- Button Mushrooms, quartered · 4 ounces
- Herbie's Barberry Whole Dried · 1 package
- Williamson Wines Truffle Salt, to taste ·
Pre-heat oven to 375 degrees.
Heat 1 tablespoon of olive oil in a medium sized pot over medium heat. Once the oil begins to heat up add the onion. Sweat for about 5 min. until the onion is soft and translucent. Then add the uncooked wild rice. Toast in the pan for 1 min. then add the chicken stock. Put a lid on the pot and bring up to a boil over high heat. Once it is boiling, remove the pot from the heat.
Transfer the pot to your pre heated oven and cook for about 15 min. or until the rice is tender and fluffy. Remove the lid, season to taste with salt and 1 tablespoon of olive oil. Then add the cooked rice to a large bowl and set aside.
Heat 1 tablespoon of olive oil in a saute pan over high heat. When the oil begins to shimmer add the mushrooms and cook for about 5 or until the mushrooms are fully cooked. Add the celery along with 1 packet of Herbie's Barberries and stir until all ingredients are thouroughly heated. Remove them from the heat and season to taste with Williamson Wines Truffle Salt. Then add them to the large bowl with the rice.
Re use the same saute pan that you cooked the mushrooms in and wipe it clean with a paper towel. Heat the dry pan over medium high heat. Once the pan is hot add the pine nuts and toast them very gently until they begin to brown and become very aromatic. Remove them from the heat immediately and add to the bowl with the rice mixture.
Begin to stir all the ingredients into the rice until well incorporated. Stir in more truffle salt if needed.
The stuffing is now ready to be served or you can use it to stuff a turkey, chicken, cornish game hen etc... Enjoy with our Passion Pinot Noir.
This stuffing is great to stuff you turkey with on Thanksgiving or as a stand alone side dish for the holidays!
To make this dish vegan simply substitute vegetable stock for the chicken stock.