Leek and Mushroom Wild Rice Dressing
We were tired of the same old stuffing. For Thanksgiving this year, we went a little wild.
Why This Recipe Works
While testing liquid-to-rice ratios for our Leek and Mushroom Wild Rice Dressing, we discovered the amount of liquid that a given variety of wild rice absorbed varied dramatically. To compensate for this, we boiled the rice in extra liquid and then drained away the excess. 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.
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