Wild Rice Dressing With Mushrooms and Chile Crisp
This earthy side dish stands out brilliantly with its mix of mushrooms, wild rice and chile crisp. The contrast between the rice and mushrooms provides textural interest: soft and firm, tender and chewy. Halve any larger mushrooms lengthwise to help them cook evenly. And be generous with the chile crisp, making sure to stir the mixture well. All of those crunchy bits carry flavor — and a mighty punch of savory heat.
- Serves: 4 persons
- 1cup mixed wild rice blend or wild rice
- 2garlic cloves, smashed and peeled
- 1(1-inch) cinnamon stick
- Fine sea salt
- 2to 4 cups low-sodium stock, preferably mushroom, plus more as needed
- 2tablespoons extra-virgin olive oil
- ¼cup diced white or yellow onion
- 1small carrot, peeled and diced
- 1celery rib, diced
- ¼cup sweetened dried cranberries
- 8ounces mixed wild mushrooms or button mushrooms, halved if large
- 1tablespoon chile crisp, plus more for serving
- 2scallions, green parts only, thinly sliced
Step 1Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.
Step 2Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.
Step 3In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.
Step 4Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.
Step 5Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.
Step 6Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.