Rose & Steve's Recipes

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=== Wild Rice Stuffing ===

//First served Thanksgiving 2020//

**Ingredients**

serves 6-8 as a side

  * 1-1/2 cups wild rice blend (I like Lundberg Wild Blend)
  * 2-1/4 cups gluten-free chicken broth
  * 1 dried bay leaf
  * salt and pepper
  * 4 slices bacon, chopped
  * 2 Tablespoons butter
  * 1 jumbo shallot or 1 small onion, chopped
  * 8oz mushrooms, sliced
  * 2 stalks celery, finely chopped
  * 1/2 teaspoon dried thyme
  * 3 cloves garlic, minced
  * 1 Tablespoon chopped fresh sage
  * 1/4 cup Fisher whole almonds, chopped
  * 1/4 cup dried cranberries
  * 1/4 cup freshly grated parmesan cheese, optional
    
**Directions**

  * Add wild rice, chicken broth, bay leaf, and a pinch of salt to a 1-1/2 - 2 quart saucepan then bring to a boil. 
  * Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until rice is al dente. 
  * Let pan sit off the heat with the lid on for 5 minutes then remove bay leaf, fluff rice with a fork, and set aside.
  * Meanwhile, brown bacon in a large, 12" skillet over medium heat then transfer to a bowl, reserving bacon fat in skillet. 
  * Turn heat up to medium-high then melt butter in skillet and add shallots, mushrooms, and celery. 
  * Once mushrooms have released their liquid and begin to brown, add dried thyme then season with salt and pepper. 
  * Saute until mushrooms are golden brown and vegetables are tender, 8-10 minutes. 
  * Add garlic and fresh sage then saute until garlic is very fragrant and golden brown, 1-2 minutes.
  * Remove skillet from heat then add cooked wild rice, cooked bacon, chopped almonds, dried cranberries, and parmesan cheese to skillet then stir well to combine. 
  * Add a splash of chicken broth if you need to loosen the stuffing up a bit. 
  * Taste then add salt and pepper if necessary, and then serve.