WHITE AND WILD RICE STUFFING/DRESSING WITH SAUSAGE, EXOTIC MUSHROOMS AND SCALLIONS
A cooking class favorite!
This is cooked on the stove, and can be done a day ahead and simply microwaved to reheat. This makes enough to serve 12-15 so feel free to divide the recipe in half, or even double it if you want. I use Italian sausage but whatever you like is fine. For the mushrooms, I use a mix of fresh wild mushrooms from Jungle Jims.
6-7 cups chicken broth
2-1/2 cups rice: 1-1/2 cups white and 1 cup wild rice
2 cups chopped celery
2 cups chopped onion
2 generous teaspoons minced garlic
1 pound sausage, any flavor
8 oz sliced mushrooms – I like to use several varieties from Jungle Jims – you can choose what you like, for example shitake, oyster and cremini
1 teaspoon ea: dried rosemary and thyme leaves
Salt and pepper to taste
For garnish: 1 bunch green onions, sliced
Bring 6 cups broth to a boil. Add wild rice and cook 20 minutes. Add white rice and continue to cook 20 minutes more, or until done. If necessary, add more broth as needed. Meanwhile, sauté onions, celery, garlic and sausage together until sausage is cooked. Add mushrooms and herbs and cook until mushrooms are tender. Combine sausage mixture with rice. Now you may not need all of the rice – just go to taste on it. Add seasonings and sprinkle with scallions.