Wild Rice Dressing

From Cook's Country | October/November 2010

Why this recipe works:

While developing our Wild Rice Dressing recipe, we discovered the amount of liquid that a given variety of wild rice absorbed varied drastically. To allow for this, we boiled the rice in extra liquid and then drained the excess, reserving the liquid. A combination of cream and eggs bound the… read more

While developing our Wild Rice Dressing recipe, we discovered the amount of liquid that a given variety of wild rice absorbed varied drastically. To allow for this, we boiled the rice in extra liquid and then drained the excess, reserving the liquid. A combination of cream and eggs bound the dressing but was far too rich. Adding some liquid reserved from the cooked rice lightened the dish and enhanced the nutty, earthy flavor of the rice. Large chunks of bread overpowered the small grains of rice. Chopping the bread into pea-size bits in the food processor fixed the problem. We found that toasted bread added color and crunch to our casserole and eliminated the need for staling bread.

Covering the casserole with aluminum foil prevented the rice at the surface from getting too crunchy.

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Serves 10 to 12

Depending on the brand, wild rice absorbs varying quantities of liquid. If you have less than 1½ cups of leftover cooking liquid, make up the difference with additional low-sodium chicken broth.

Ingredients

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