Ingredients Jump to Instructions ↓

  1. 2 cups wild rice

  2. 6 cups water

  3. 3/4 pound Spanish-style chorizo , diced, see Cook's note*

  4. 5 tablespoons unsalted butter, plus extra for greasing the dish

  5. 1 cup Spanish onion, diced

  6. 1/2 cup diced carrots

  7. 1/2 cup diced celery

  8. 3 cloves garlic, finely chopped

  9. 2 tablespoons fresh thyme , chopped

  10. 1 (day-old) loaf country-style bread, cubed

  11. 2 to 4 cups homemade chicken stock

  12. 12 ounces goat cheese

  13. 1/2 cup fresh flat-leaf parsley , chopped Freshly ground black pepper Kosher salt

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Combine the rice, water and 1 tablespoon of salt in a large saucepan , bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside. Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste. Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving. *Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and's kind of in between.


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