· Food For Thought
Recipe of The Month: Wild Rice and Mushroom Stuffing

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Behold, the perfect holiday side dish: one that allows you to be outside, alongside the grill, while your family members, a few random people that were somehow invited, and that one weird uncle hang out inside, making small talk and getting real heated over the current political climate. Sure, this recipe mostly involves a whole lot of waiting, but you can definitely “supervise” while it cooks. So, grab a beer, put on your favourite album, and enjoy.

Tis the season, after all. 

SERVES 6-8 AS A SIDE

INGREDIENTS:

  • 1 leek
  • ½ medium white onion
  • 3 stalks of celery
  • 3 shiitake mushrooms
  • 2 cremini mushrooms            
  • 2 white mushrooms
  • 1 tablespoon fresh sage, minced
  • 1 clove of garlic
  • 4 rashers of bacon
  • 2 tablespoons fresh parsley
  • 1 ½ cup wild rice blend
  • 2 ¾ cups reduced sodium chicken broth
  • ½ cup dried cranberries
  • ½ cup sliced almonds
  • Salt and pepper, to taste

 

SPECIAL EQUIPMENT: cast iron or other grill-safe Dutch oven

 

INSTRUCTIONS:

STEP 1: Assemble your ingredients. Oh, this is gonna be good.

 Wild Rice & Mushroom Stuffing - Leeks, onions, celery, mushrooms and sage

STEP 2: Place the Dutch oven on the grill over medium heat; let it heat up while you prepare your ingredients!

 Barbecues Galore Brander Cast Iron Pot for The Wild Rice and Mushroom Stuffing Recipe

STEP 3: Slice the leek in half lengthwise and rinse well; discard the dark green bit and chop the light green and white parts. Next, dice the onion and celery, and place all three in a bowl.

 Chopped onion to add to the wild rice and mushroom stuffing  Chopped leeks and celery to add to the wild rice and mushroom stuffing

STEP 4: Roughly chop the mushrooms and sage and place them in another bowl. Smash and mince the garlic and add it to the mushroomy goodness.

 Roghly chopped mushroom to add to the wild rice and mushroom stuffing Chopped sage to add to the wild rice and mushroom stuffing

STEP 5: Since you’re in a chopping mood and whatnot, why don’t you chop your parsley? You’re not using it until the end, so once you’re done chopping it, put it in an itty-bitty bowl and set aside.

 Chopped parsley to add to the wild rice and mushroom stuffing

STEP 6: Chop your bacon, put it in a bowl, and then get your other ingredients ready: measure out your rice, broth, cranberries, and almonds.

 Chopped bacon and mixed rice, broth, cranberries and almonds to add to the wild rice and mushroom stuffing

STEP 7: Now for the good stuff! Transfer the bacon to the heated Dutch oven and cook until crispy! Give it a stir every now and then so it cooks evenly.

Cooking crispy bacon in the Brander cast iron pot on the grill for the wild rice and mushroom stuffing Cooking crispy bacon in the Brander cast iron pot on the grill for the wild rice and mushroom stuffing

STEP 8: Discard all but about a tablespoon of the bacon fat, and then add the onion, leek, and celery to the pot. Cook for about 10-12 minutes, uncovered (but with the barbecue lid down).

 Cooking crispy bacon and adding in chopping onion, leek and celery to the Brander Cast Iron pot on the grill to make wild rice and mushroom stuffing Cooking crispy bacon and adding in chopping onion, leek and celery to the Brander Cast Iron pot on the grill to make wild rice and mushroom stuffing

STEP 9: Add the mushrooms, sage, and garlic, and cook for another 10 minutes (again, uncovered but barbecue lid down).

 Adding chopped mushrooms to the crispy bacon, leek, onion and celery mix on the grill Adding chopped mushrooms to the crispy bacon, leek, onion and celery mix on the grill

STEP 10: Stir in the cranberries, rice, and broth. Place the lid on the Dutch oven and close the barbecue; cook for 5-7 minutes, and then turn the heat down to low-medium and continue to cook for 45 minutes.

Adding cranberries to the crispy bacon, leek, onion, mushroom and celery mix on the grill Adding wild rice to the cranberry, bacon, leek, onion, mushroom and celery mix on the grillAdding chicken broth to the wild rice mix with cranberry, bacon, leek, onion, mushroom and celery Stir chicken broth into the wild rice mix with cranberry, bacon, leek, onion, mushroom and celery

STEP 11: Once the liquid is all absorbed (continue cooking for a few more minutes if needed), stir in the almonds and parsley, and season with salt and pepper to taste.

Adding the final ingredients - almonds, parsley and salt and pepepr - to the wild rice and mushroom stuffing

STEP 12: Serve warm, right out of the Dutch oven! But use oven mitts or a towel, you know, because it’s hot.

Serve the wild rice and mushroom stuffing warm from your dutch oven

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