This savory wild rice dish is the ultimate gluten-free stuffing and doubles as a holiday-appropriate grain salad with lots of fresh herbs. Cook the grains in well-salted water for much longer than you’d think; until the rice is splitting open, it’s not done.
Ingredients
8 servings
1
cup pecans
2
cups wild rice, such as RiceSelect® Royal Blend® Rice
Kosher salt
¼
cup red wine vinegar
2
Tbsp. fresh orange juice
2
Tbsp. honey
1
garlic clove, crushed
½
cup extra-virgin olive oil, divided, plus more for drizzling
2
large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
12
oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
Freshly ground black pepper
2
tsp. chopped thyme
⅓
cup sliced chives
Preparation
Step 1
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.
Step 2
Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40–50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
Step 3
Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
Step 4
Heat ¼ cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8–10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
Step 5
Wipe out skillet and heat another ¼ cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
Step 6
Do Ahead: Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.
