Wild Rice & Shiitake Stuffing
A delicious combination of wild rice, shiitake mushrooms, and fresh herbs make a lovely fall stuffing.
- 1 lb fresh shiitake de-stemmed and sliced
- 2 cups wild rice
- 1 1/2 quarts chicken or veggie stock
- 2 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 rib celery chopped
- 1/3 cup toasted almonds coarsely chopped
- 1/3 cup dry sherry
- 2 tsp fresh thyme leaves
- 1/2 cup fresh parsley chopped
- 1 tbsp fresh sage chopped
- salt & pepper to taste
Bring the stock to boil in a large stock pot, add wild rice and salt to taste. When the liquid returns to a boil, reduce heat, cover and simmer for 40 minutes or until rice is tender and begins to splay. Drain if necessary and set aside.
Heat the oil in a large skillet over medium heat, add onions. Cook and stir until tender, 3-5 minutes. Add a generous pinch of salt and the garlic; cook until fragrant, 30 seconds. Add mushrooms and celery; cook until tender and lightly browned, about 10 minutes. Stir in the cooked rice and remaining ingredients. Cook, stirring, until sherry has evaporated.
Taste and adjust seasoning as desired. Remove from heat and allow to cool. Use to stuff poultry or place in a butter baking dish in a 350* oven for 20-30 minutes.