Recipe by Buster's friend
Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.
- 1 1⁄2 quarts chicken stock (turkey stock & vegetable stock fine too)
- 2 cups wild rice
- salt, to taste
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped (4 shallots fine too)
- 4 garlic cloves, minced
- 3⁄4 lb mushroom, trimmed and sliced
- 1 cup celery, chopped
- 1⁄3 cup almonds, toasted, coarsely chopped
- 1⁄3 cup dry sherry
- 2 teaspoons fresh thyme leaves (1 teaspoon dried thyme fine too)
- 1⁄2 cup flat leaf parsley, chopped
- 1 -2 tablespoon sage, chopped fresh (to taste)
- black pepper, freshly ground, to taste
Directions See How It's Made
- Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.