Use this earthy/nutty pilaf as a stuffing, or serve it as a side dish. And don’t just reserve it for Thanksgiving.
- 1 1/2 quarts water, chicken stock, turkey stock, or vegetable stock
- 1 1/2 cups wild rice
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 4 shallots, chopped
- 4 garlic cloves, minced
- 3/4 pound mushrooms, trimmed and sliced
- 1 cup chopped celery
- 1/4 cup toasted almonds, coarsely chopped
- 1/3 cup dry sherry
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 cup chopped flat-leaf parsley
- Freshly ground pepper to taste
- Bring the stock to a boil in a large saucepan or stock pot and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer and set aside.
- Heat the oil over medium heat in a large nonstick skillet and add the 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 the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes, and stir in the wild rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings. Remove from the heat and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350ºoven.
Prepare Ahead: You can make this pilaf a day or two ahead and keep in the refrigerator.
©Martha Rose Shulman