Ingredients
Makes 12-14 servings
Step 1
Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.
Step 2
Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add shiitakes; sauté until brown, about 7 minutes. Transfer to large bowl. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat. Add oyster mushrooms; sauté until brown, about 5 minutes. Transfer to bowl with shiitakes.
Step 3
Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chile; stir 1 minute. Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil. Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl.
Step 4
- Available at many supermarkets and at specialty foods stores and Latin markets.
Nutrition Per Serving
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Reviews (4)
Back to TopI have been making this every year since I got married in 2008. This is a huge hit and a must every Thanksgiving. I never have more than 4 adults at Thanksgiving so I halve the recipe and still have enough for leftovers! It isn't a quick recipe but it is well worth it! Just writing this review is making me crave eating it!! YUM!
mamastella
Portland, OR
11/20/2016
This was one of the biggest hits of Thanksgiving. I didn't use it as a stuffing, but as a stand alone side dish. I made some modifications - instead of the brown rice I used wheat berries. Also, I didn't use any butter, just olive oil. And, I didn't use the chile. It was fantastic. Made it a day ahead in the dutch oven, warmed it up on the stovetop with a little chicken broth to keep it moist. It was equally delicious as a leftover the next day. Definitely a Thanksgiving staple, if not a regular dish for us to enjoy year-round!
DLH1
New York, NY
11/26/2010
Followed this recipe to a tee for the first time and am surprised at what's missing to make this worthy of being in a Bon Appetit issue. Don't forget the basics. ie. Season mushrooms and rice as you cook them. This recipe states to add 1 tsp towards the end and season to taste at the end. Not the right way to cook the dish... turned out bland. Also, the rice to mushroom ratio is way too high. The second time I cooked this i used half of the recommended rice and added some grated Parm-Reg cheese at the end and a couple spoons of truffle oil to jazz it up.
JigsawRecords
11/25/2010
The dried chili adds a nice heat to the recipe. Looks complicated with the number of steps but actaully quite straight forward to make assuming you have prepped accordingly. Was well received by the Thanksgiving crowd
Anonymous
Livonia MI
11/28/2009
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