Chef Kurt’s Mom’s Wild Rice Dressing

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by Kurt Michael Friese

The spirit of the harvest season, the richness of my mother’s kitchen and an acknowledgment of my Heartland roots, all brought together in one enameled, cast iron casserole.

1 pound Manoomin wild rice, washed three times in cold water (if using “plain” wild rice, forgo the rinsing)
4 tablespoons butter
1 pound pork sausage
4 cups chicken broth
2 portobello mushrooms or about 10 cremini mushrooms, diced
1/2 onion, minced
1 tablespoon parsley, chopped
1 stalk celery, diced
1 teaspoon fresh thyme
Sea salt and freshly ground black pepper

Preheat oven to 350.

Boil rice in broth for 20 minutes (if using wild rice other than Manoomin, follow package directions).

Melt butter over medium heat in an enameled, cast iron casserole and brown pork for 8-10 minutes, breaking up with a spatula as it cooks. Add broth, mushrooms, onion, parsley, celery and thyme. Season with salt and pepper and simmer for 10 minutes. Then mix in rice (and any broth left over from cooking), cover and bake for 20 minutes. Uncover and continue to bake for 10 more minutes, until dressing has got a bit of a crust on top.

Serve immediately or cool and freeze.

Serves 8

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  • mountainrn

    Ok – I’m making it . . . . think I must have done something wrong because there is still a lot of liquid. hmmmm . . . ..

  • Kurt Michael Friese

    A lot depends on the rice – but chances are you simply need to bake it longer. Hope it works out OK and happy T-Day!

  • mountainrn

    Hi Kurt – I tried to get the rice you recommended but it was on back order. I bought “Organic Lake Wild Rice” from Trader Joe’s because I couldn’t get any local Fall River Wild Rice either (stores were closed). I think what I did wrong is the 4 cups of chicken broth . .. I cooked the rice per the package AND had the 4 cups of broth, which I added to the simmering mushrooms,etc. When the rice was done, I added the rice AND the broth used to cook it in, as you said. So, I just had too much liquid. However, I did bake it longer and it was a hit! I think the rice was a bit too done though – I like my wild rice a bit on the more firm side. These kernals were wide open and mushy. I’m gonna give it another try. And I think I’ll add some apples or cranberries. Thanks! steph

  • Kurt Michael Friese

    Yep that’s too much liquid alright. Cook the rice to your desired doneness or maybe just a pinch before, then add the other stuff and only a little extra liquid then bake. That should do the trick for ya. And yes, apples and/or dried cranberries sound nice!