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The Amazing Rice: Wild Rice and Goat Cheese Stuffing

During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe,

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Wild Rice and Goat Cheese Stuffing

Wild Rice and Goat Cheese Stuffing

Wild Rice and Goat Cheese Stuffing

Ingredients

  1. 1 1/2 cups wild rice
  2. 5 cups water
  3. Salt
  4. 1/2 cup coarsely diced chorizo
  5. 4 tablespoons unsalted butter
  6. 1 large onion, finely diced
  7. 1 tablespoons minced garlic
  8. 2 carrots, finely chopped
  9. 3 celery stalks, finely chopped
  10. 3/4 pound stale country-style bread, cubed
  11. 6 ounces goat cheese
  12. 2 tablespoons finely chopped fresh parsley
  13. 1 tablespoons finely chopped fresh thyme
  14. 1 1/2 cups chicken stock, plus extra, if needed

Directions

  1. Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.
  2. Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
  3. Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes.
  4. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.
  5. Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

Serves 8.


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Join The Conversation
crazdgrl crazdgrl 8 years
mmm sounds perfect
superfoxml superfoxml 8 years
My Stop and shop actually has soyrizo and it's good!
stephseverson stephseverson 8 years
Did you use a wild rice mix? It doesn't look like 100% wild rice. This looks delish and I really want to make it, but want to use the correct ingredients.
partysugar partysugar 8 years
hippiecowgirl: my local grocer doesn't have the best selection of chorizo either. However, in the meat department they make these delicious, spicy chicken habanero sausages. They are a great substitute.
nancita nancita 8 years
What a deliciously creative idea for stuffing! And the photo totally pushes me over the edge in terms of wanting some right now.
rumpel2 rumpel2 8 years
For vegetarians - Trader Joe's soy chorizo might be a good option.
Food Food 8 years
Definitely a must-try!
emalove emalove 8 years
This looks and sounds SO good. I am definitely going to bookmark this recipe and try it out for Thanksgiving dinner.
corrinne corrinne 8 years
Yumm!! That would be good stuffed in a mushroom for an appetizer!
hippiecowgirl hippiecowgirl 8 years
Wow that looks good. All the stores around me have stopped carrying chorizo. This might be worth some hunting, though.
Ericased Ericased 8 years
I ate this last night with Partysugar. One word: bomb!
wren1 wren1 8 years
Whoa, this looks delicious! I'm going to try an version of this. I've got some wild rice and have been wanting a new recipe for it. Yummy! :drool:
ilanac13 ilanac13 8 years
i really like the different textures that he has in this recipe and aside from the chorizo, i think that i'm sold on this one...if i can psyche myself up to have rice. that's been one of the foods that i'm avoiding lately. i think that by adding the element of the goat cheese makes it really rich and completely different than anything that i've had before.
TidalWave23 TidalWave23 8 years
Wow... what a fantastic fall recipe and the pictures are amazing :drool:
hanako66 hanako66 8 years
I'm giving this a trial run on Sunday...it looks amazing
Fashion Fashion 8 years
This looks delish. xo
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