IE 11 is not supported. For an optimal experience visit our site on another browser.

Wild rice stuffing with mushrooms and brussels sprouts

Servings:
Serves 8 to 10 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 8 ounce applewood-smoked bacon slices, cut crosswise into 1/2-inch-wide strips
  • 20 1/2 cup low-salt chicken broth
  • 3 tablespoon chopped fresh thyme, divided
  • 2 3/4 cup organic brown rice (i used lundberg
  • 2 3/4 cup wild rice (about 7.6 ounces)
  • 6 tablespoon (3/4 stick) unsalted butter, divided
  • 2 tablespoon 10-ounce bags pearl onions, blanched in boiling water 2 minutes, then peeled
  • 5 1/2 pound portobello mushrooms, dark gills scraped away and discarded, mushrooms coarsely chopped (7 to 8 cups 3/4-inch pieces)
  • 1 pound brussels sprouts, root ends trimmed and discarded, sprouts halved lengthwise, then thinly sliced crosswise (about 4cups)
  • 3/4 cup hazelnuts, toasted , husked, coarsely chopped (optional)

Preparation

Baking Directions:

Cook the bacon in a heavy large skillet over medium heat until crisp.

Using slotted spoon, transfer the bacon to paper towels to drain.

Discard all but 2 tablespoons drippings from the skillet; reserve the skillet with the drippings.

Combine 4 1/2 cups broth and 1 tablespoon thyme in a heavy large saucepan.

Bring broth mixture to boil.

Add the brown rice and bring to boil.

Reduce heat to medium-low; cover and simmer 10 minutes.

Add the wild rice to the saucepan with the brown rice and bring to boil.

Reduce heat to medium-low; cover and simmer until all rice is tender (but still slightly chewy), about 40 minutes longer.

Meanwhile, add 1 tablespoon of the butter to the bacon dripping in the reserved skillet and heat over medium-high heat.

Add the pearl onions and sauté until golden and tender, 7 to 8 minutes.

Using slotted spoon, transfer the onions to a small bowl and set aside.

Add 2 tablespoons butter and the mushrooms to the skillet and sauté until mushrooms are brown and tender, 7 to 8 minutes.

Stir the brussels sprouts into the skillet with the mushrooms and sauté until tender but still bright green, about 5 minutes; sprinkle generously with salt and pepper.

Add the rice mixture, remaining 3 tablespoons butter, remaining 2 tablespoons thyme, and reserved pearl onions to the skillet and toss gently to blend.

Season to taste with salt and pepper.

Transfer the stuffing to large bowl.

Sprinkle with the bacon and hazelnuts, if desired, and serve.

Prep Time: about 45 minutesCook Time: about 1 1/4 hours