Disclosure: The lovely folks at Pacific Merchants sent me the Mason Cash Enamour square baker, the acacia wood plates and serving set, and the keen cheese leaves. Pacific Merchants is generously providing a
$75 gift card for a giveaway (Giveaway is over) as well as offering a 20% off coupon code for my readers from now through the end of the day, December 31, 2014!
White and Wild Rice Stuffing (with Dried Fruits and Kale)
I had every intention of making a yellow rice to show off the lovely pieces I received from Pacific Merchants. I could even see the photos in my head: brilliant, saffron-colored rice nestled against a white baker and cozy, warm, wooden bowls. Dotted with peas and cilantro. Because green equals healthy. Then I read a tweet or a facebook update, I don’t recall which, about a rice-based stuffing, and I immediately scrapped my old idea for this new one.
I found a basic recipe for rice stuffing on allrecipes, and then I proceeded to stretch and change it so what I ended up with is a distant cousin of the original. Still, one has to start from somewhere, and I want to give credit to my inspiration recipe, Rice Stuffing with Apples, Herbs and Bacon.
Every year for the past ten or so years, The Beloved has made Alton Brown’s Free Range Fruitcake to give as gifts to his friends at Christmas. It’s a fantastic cake, even if you aren’t a fan of fruitcake, and it’s full of various and sundry dried fruits. He has finished baking this year and has moved on to the Ripening Phase of fruit cake production which involves spraying down the cakes with brandy whenever he thinks of it, so I raided his fruit stash for my stuffing.
And now, without further ado, I give you White and Wild Rice Stuffing (with Dried Fruits and Kale). Feel free to make any number of changes to your formula–if you don’t like kale, leave it out. Or use chard or collards or even spinach instead. If you don’t like pecans, use other nuts, or leave them out. Don’t like the fruits I used? By all means, use your favorite. If you’re a vegetarian, use Gimme Lean (great flavor) and vegetable broth. Stuffing (or rice casserole) welcomes variations, so play and enjoy! And stay tuned at the end of the post for a giveaway from Pacific Merchants, the wonderful folks who sell all the serving and dining pieces I’ve been featuring on Ye Olde Blogge for several weeks now.
- 2 Tablespoons butter or oil
- 1 medium onion , chopped
- 1 medium carrot , scrubbed and grated (I prefer grated for mirepoix, but feel free to cut yours in small dice)
- 1 large rib of celery , small dice
- 2 cloves garlic , minced
- kosher salt and freshly ground black pepper to taste (season as you go)
- 1/2 teaspoon ground marjoram (you can use poultry seasoning here if you prefer. I was out)
- 2 Tablespoons red wine vinegar
- 3/4 cup wild rice
- 4 cups chicken or vegetable broth or water (I used boxed organic chicken broth), divided use
- 1 1/4 cups long grained rice (I used basmati)
- 2 links hot Italian sausage , casings removed, browned and crumbled (feel free to use your favorite sausage here. I used what I had in the house)
- 1 cup dried cranberries
- 1 cup golden raisins
- 1/2 cup dried currants
- 2 cups stemmed and finely chopped kale (from about 3 large leaves)
- 3/4 cup pecans , toasted and coarsely chopped
Melt the butter/heat the oil in a large, heavy-bottomed saucepan until hot.
Add the onion, carrot, celery and garlic along with a heavy pinch of salt and a few grindings of black pepper.
Sweat over medium heat until translucent and soft, about 8 minutes or so. Add the marjoram and stir it around.
Allow the vegetables to take on a bit of color and then add the vinegar. Cook until dry.
Add the wild rice and 2 cups of the broth. Season with salt and pepper. Bring to a boil, stirring, and then cover and simmer for about 45 minutes until the rice has softened and is chewy. You're going to cook it more, so you just want to give it a head start.
Once the wild rice is mostly chewy, stir in the white rice, sausage and dried fruits. (If the wild rice is still soupy, worry not. Mine was too.) Add the other 2 cups of broth and bring to a boil again.
Cover and reduce to a simmer. Keep at a very low simmer for about 18 minutes, until the white rice is cooked. The mixture may still be just a bit wet.
Fold in the chopped kale and spread in a casserole dish. Cover with foil and bake at 350F for ten minutes. This will cook the kale and help the rice to absorb any remaining broth.
Remove from the oven and uncover. Sprinkle on the chopped nuts and a bit more finely chopped kale (optional).
The Pacific Merchants $75 Gift Card Giveaway (Giveaway Now Closed)
I have so enjoyed the items that the folks from Pacific Merchants sent me that I am delighted to host a giveaway for a $75 Pacific Merchants gift card! If you’ve not browsed around their website yet, let me give you a tour. Terra Cotta Bake Ware? Check. Canning and preserving? Check. All manner of beautiful Acacia Wood tableware and serveware? Check. Fermenting crocks for making your own sauerkraut and pickles? Check. Beautiful storage crocks for your counter or pantry? Yup, they have those too. Even beautiful placemats that are top-rack dishwasher safe! Great news for food bloggers and eaters in general. Aside from the high-quality merchandise, they also have a blog that keeps you up to date with sales and recipes and how-tos. You can also check out their YouTube channel for a few how-to videos.
I already have a long list of more Stuff I want to purchase from Pacific Merchants. I love the Mason Cash Enamour square baker so much and have used it so frequently that I’d like to get a few more pieces. And the acacia wood pieces are so soft and warm and organic. Such a nice contrast to my usual bright white plates.
Now you have a chance to win a $75 gift card so you can get some keen Pacific Merchants merchandise, too. Yay!
Here are the rules The giveaway is open to United States readers only. (Sorry guys in Canada and around the world.) Please leave a separate comment for each entry, and please make sure a valid email address is associated with your comments since I will be contacting you via email. Winner has 48 hours to email me back, or I will choose a new winner. One comment equals one entry. Period. Thank you! Giveaway runs now through Sunday, November 30, 2014 at 7:00 PM EST. At that time, I will choose one winner using random.org. Go visit the Pacific Merchants website and come back and tell me what specific item you’d like to own. 1 entry Please visit the Pacific Merchants facebook page, tell them you found them through Jenni Field’s Pastry Chef Online, and then leave a comment here saying you did. That’s worth 2 entries! Instagrammers, please follow Pacific Merchants on Instagram and then come back and tell me you did. Leave your instagram user name as well. 1 entry Please follow Pacific Merchants on Pinterest and then let me know that you did. Leave your Pinterest user name as well. 1 entry That gives everyone a total of 5 entries with 4 comments. This is a great prize, but everyone wins with Pacific Merchants.
Pacific Merchants 20% Off Coupon Code for Pastry Chef Online Readers
From now until the end of December 31, 2014, all of my US readers who make a purchase from the Pacific Merchants site can enter Coupon Code Pastry20 and receive 20% off their purchase price! This does not include sale items, nor can the offer be combined with their free shipping for orders of over $50.oo. I love that Pacific Merchants has offered this deal–this way I can choose a giveaway winner and also know that all my reaaders who choose to buy from Pacific Merchants through the end of the year will get 20% off. Everybody wins!
And there you have it. Thank you so much for spending some time with me today. Enjoy the stuffing (or casserole, if you prefer), and enjoy browsing the Pacific Merchants website. So much great stuff to be had there! I hope you have a lovely day, and best of luck in the giveaway!
Don’t forget: Coupon Code Pastry20 gets you 20% off through the end of the year!