Wild Rice Dressing
A sophisticated side dish combining wild rice with toasted pecans, sautéed leeks, and mixed mushrooms in a honey-orange vinaigrette. Perfect for special occasions or as an elevated accompaniment to any meal.
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.
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.
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.
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.
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.
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.
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.
