White and Wild Rice Stuffing with Dried Fruits and Kale
This sweet and savory wild and white rice stuffing is perfect for Thanksgiving or anytime you need a flavorful side dish. Feel free to add your favorite flavors.
1medium carrot, scrubbed and grated (I prefer grated for mirepoix, but feel free to cut yours in small dice)
1large rib of celery, small dice
2clovesgarlic, minced
kosher salt and freshly ground black pepper to taste(season as you go)
½teaspoonground marjoram(you can use poultry seasoning here if you prefer. I was out)
2Tablespoonsred wine vinegar
¾cupwild rice
4cupschicken or vegetable broth or water(I used boxed organic chicken broth), divided use
1 ¼cupslong grained rice(I used basmati)
2links hot Italian sausage, casings removed, browned and crumbled (feel free to use your favorite sausage here. I used what I had in the house)
1cupdried cranberries
1cupgolden raisins
½cupdried currants
2cupsstemmed and finely chopped kale(from about 3 large leaves)
¾cuppecans, toasted and coarsely chopped
Instructions
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).