Wild Rice Dressing

Ingredients

• •1 cup pecans
• •2 cups wild rice
• •1 to taste Kosher salt
• •¼ cup red wine vinegar
• •2 Tbsp fresh orange juice
• •2 Tbsp honey
• •1 clove garlic
• •½ cup extra-virgin olive oil
• •2 large leeks
• •12 oz mushrooms
• •1 to taste black pepper
• •2 tsp chopped thyme
• •⅓ cup sliced chives

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool, then coarsely chop.

   8 min

2. 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.

   50 min

3. 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.

   10 min

4. 4.

   Heat 1/4 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.

   10 min

5. 5.

   Wipe out skillet and heat another 1/4 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.

   5 min

6. 6.

   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.