11/17/2019 Wild Rice and Quinoa Stuffing Recipe - NYT Cooking

Wild Rice and Quinoa Stuffing

By Martha Rose Shulman

Y I E L D 10 servings

TIME 1 hour 40 minutes

Call this savory mix of wild rice, quinoa, mushrooms, walnuts and greens a stuffing or a pilaf. It’s not meant to go inside a turkey but it's imbued
with the definitive flavors of Thanksgiving. Kale or chard add some color; if you’re trying to find a place for greens at the table but don’t want to
deal with massive amounts to stem and cook for a crowd, this is a great place for them. The result is substantial, and will satisfy everybody at the
table – vegetarians and vegans, and those who avoid gluten. If you're feeding omnivores and wish to add even more flavor, crumble browned
Italian sausage into the pan alongside the grains and greens.

INGREDIENTS PREPARATION

1 ounce (about 1 cup) dried porcini Step 1

mushrooms Place dried porcinis in a bowl and cover with 2 quarts boiling water. Let sit for 30
1 ½ cups wild rice minutes. Line a strainer with cheesecloth, place over a bowl and drain the porcinis.
Gather them up in the cheesecloth and squeeze hard to extract all the liquid. Rinse in
Salt to taste
two changes water, squeeze out excess water over the strainer, chop coarsely and set
½ cup quinoa aside.
½ pound kale or Swiss chard leaves, washed
and coarsely chopped (you should have Step 2
about 8 cups leaves; no need to chop if Transfer mushroom broth to a large saucepan and bring to a boil. Add wild rice and
using bagged greens) salt to taste. When liquid returns to the boil, lower the heat, cover and simmer 35
2 tablespoons extra-virgin olive oil, more for minutes.
greasing baking dish
Step 3
3 or 4 shallots, finely chopped (about 3/4
cup) Meanwhile, in a small dry skillet toast quinoa over medium until fragrant, about 5
minutes. Transfer to a bowl. After rice has simmered for 35 minutes add toasted quinoa
2 garlic cloves, minced
and continue to simmer another 12 minutes, until rice is tender and has begun to splay
1 cup chopped celery and the quinoa is just tender. Drain through a strainer set over a bowl and set aside.
1 pound fresh cremini or wild mushrooms, Reserve broth.
trimmed and quartered
Step 4
½ cup dry white wine
Return rice and quinoa to pot, cover pot with a dish towel and place lid over towel. Let
2 teaspoons fresh thyme leaves or 1
sit for at least 10 minutes while you proceed with next step. (Recipe can be made
teaspoon dried thyme
through this step up to 3 days ahead.)
3 tablespoons chopped fresh sage
Black pepper, to taste Step 5

½ cup chopped flat-leaf parsley Heat a large skillet over high heat and add the greens in batches, stirring to wilt in the
water left on their leaves after washing. Add a generous pinch of salt and continue to
½ cup coarsely chopped walnuts stir until all of the greens have wilted. This should only take a few minutes. Transfer to
1 tablespoon walnut oil a colander and rinse with cold water to cool. Take up handfuls of the greens and
squeeze hard to get rid of excess water. Chop medium-fine and set aside. You should
have 1 generous cup.

Step 6
Rinse and dry pan, and heat oil over medium heat. Add shallots. Cook, stirring often,
until tender, about 3 minutes, and add a generous pinch of salt and the garlic. Cook
until fragrant, 30 seconds to a minute, and add celery. Cook, stirring often, until celery
begins to soften, 2 to 3 minutes, and add fresh and rehydrated mushrooms. Cook,
stirring, until mushrooms begin to sweat, about 3 minutes. Add white wine and cook,

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11/17/2019 Wild Rice and Quinoa Stuffing Recipe - NYT Cooking
stirring, until wine has evaporated. Add salt to taste, thyme and sage, and continue to
cook until mushrooms are tender and fragrant, about 10 minutes. Add pepper, taste
and adjust seasoning.

Step 7
Stir in cooked rice and quinoa, greens, parsley, walnuts and walnut oil. Stir together for
a minute or two to blend well, and remove from heat.

Step 8
Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish. Transfer the pilaf to the
baking dish and spread evenly. Moisten with 1/4 to 1/2 cup preserved broth from
grains, and cover with foil. Warm in the oven for 20 minutes before serving.  

Tips
To add sausage, dice or crumble 2 to 4 links (6 to 12 ounces, to taste) Italian chicken
or pork sausage and brown in a skillet for 8 to 10 minutes. Stir into grains when you
add them to the pan along with the other ingredients and proceed with the recipe.
You can make this pilaf a day or two ahead and keep in the refrigerator. Do not
moisten with the broth until just before warming in the oven.

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