Ingredients
3/4 c. wild rice
kosher salt
5 tbsp. unsalted butter
3/4 lb. Spanish-style chorizo (see Tips & Techniques)
1 1/4 c. diced Spanish onion
1/2 c. diced carrots
1/2 c. diced celery
3 clove garlic
2 tbsp. chopped fresh thyme
5 c. day-old country-style bread
1/2 c. chopped fresh flat leaf parsley
3 c. homemade chicken stock (up to 5 cups)
1 large egg
6 oz. goat cheese
Freshly ground black pepper
Preparation
Step 1Combine the rice, 4 cups water, and 1 tablespoon salt in a large saucepan, cover, and bring to a boil over high heat and cook until the grains open all the way, about 1 1/4 - 1 1/2 hours. The rice should be very cooked (not even the slightest bit chewy). Drain well, place in a large bowl, and set aside.Step 2Preheat the oven to 375 degrees F. Butter a 13x9x2–inch baking dish.Step 3Heat 1 tablespoon of the butter in a medium sauté pan over high heat. Add the chorizo and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels.Step 4Melt the remaining butter in a large sauté pan over medium-high heat. Add the onions, carrots, and celery and cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1 minute.Step 5Add the onion mixture, bread, parsley, 3 cups of the chicken stock, and the egg to the rice and mix well to combine. The mixture should be very wet; add more stock, if needed. Fold in the goat cheese and season with salt and pepper to taste.Step 6Transfer the mixture to the prepared baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove the dressing from the oven and let rest 10 minutes before serving.
