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Recipe Detail Page
Shiitake Mushroom, Cranberry, Long Grain & Wild Rice Stuffing
Holiday 2018
This wild and long-grain rice dish is a delicious alternative to the traditional bread stuffing. If being used to stuff a turkey, this will be ideal for an 8- to 10-lb (3.63- to 4.54-kg) turkey. Combining rices makes for a unique holiday recipe that can also be served as a side dish. The cranberries provide a burst of sweetness and the pine nuts give it crunchiness. You can find packages of wild and long-grain rice already blended at your local grocer’s as both cook at the same rate.
Serves 6 to 8
4 tbsp (60 mL) unsalted butter, divided
2 medium shallots, thinly sliced
⅓ cup (80 mL) pine nuts
4 oz (115 g) stemmed shiitake mushrooms, about 1½ cups (375 mL).
1 tbsp (15 mL) fresh rosemary, finely chopped
1 tbsp (15 mL) fresh thyme leaves
Salt and freshly ground pepper
4 cups (1 L) vegetable broth
2 cups (500 mL) long-grain and wild rice blend
1 cup (250 mL) cranberries, fresh or frozen
1 tsp (5 mL) salt
½ tsp (2 mL) freshly ground pepper
1. Melt 2 tbsp (30 mL) butter over medium heat in a large pot. Add shallots and sauté for 10 minutes until caramelized and slightly crispy. Add pine nuts and sauté for an additional 2 minutes until they are slightly golden. Transfer to medium bowl.
2. Melt remaining 2 tbsp (30 mL) of butter over medium heat. Add mushrooms, rosemary and thyme and sauté for 2 minutes until mushrooms are soft, golden and fragrant. Transfer mushrooms to bowl with shallots and season with salt and freshly ground pepper.
3. In the same pot, add broth and bring to a boil. Mix in rice and reduce heat to simmer; cover and cook for 15 minutes until rice is tender and liquid is almost absorbed. Stir in cranberries and mushroom mix. Cover and simmer for 5 minutes until liquid is absorbed. Turn off burner and keep covered for 10 minutes. Season with salt and freshly ground pepper, fluff rice with fork and serve. As a turkey stuffing, spoon stuffing into turkey cavity just before roasting. If there is excess stuffing, place in a small baking dish, cover, and heat in oven just before serving.
Serves 6 to 8
