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Wild rice & mushroom stuffing
Nb persons: 8
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| Prep 1 HR Bake 1 HR | |
| 2 large | leeks, white & green parts, separated and well rinsed |
| 4.5 c | chicken broth |
| 2 c | wild rice mix |
| 7 tbsp | butter |
| Salt | |
| pepper | |
| 3/4 c | sliced almonds |
| 1 lb | mixed mushrooms |
| 1/2 c | dried currants |
| 1/2 c | chopped parsley |
| 2 tbsp | lemon zest |
| 3/4 tsp | allspice |
1) preheat oven to 350F. In large saucepan, combine the leek greens, broth, rice mix, 2 tbsp butter, and 1/2 tsp salt. Bring to a boil, lower the heat, cover and simmer until the liquid is mostly absorbed and the rice is cooked, about 50 minutes. Discard the leek greens abs scrape the rice mixture and any liquid into a large bowl.
2) grease a 9x13 baking dish. Spread the almonds on a baking sheet and bake until toasted, 8 mins. Add to the rice.
3) meanwhile, chop the leek whites. In a large skillet, melt 2 tbsp butter over medium heat. Add the leak whites and cook until tender, 5 mins. Transfer to the rice. Melt the remaining 3 tbsp butter and add mushrooms. Cook stirring occasionally until nicely browned, 12 mins. Scrape into rice bowl, add currants, parsley, lemon zest, allspice, 1 tsp salt, and 1/2 tsp pepper. Mix well and transfer to baking dish, patting stuffing down. Cover with greased foil and bake until hot, 45 mins. Uncover and bake 15 more minutes or until lightly browned.
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