Wild rice dressing recipe for a tasty festive feast

Ingredients for Wild rice dressing

• 120 g pecans

• 480 g wild rice

• kosher salt

• 60 ml red wine vinegar

• 30 ml fresh orange juice

• 30 ml honey

• 1 garlic clove, crushed

• 120 ml extra-virgin olive oil, divided, plus more for drizzling

• 2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise

• 340 g mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces

• freshly ground black pepper

• 10 ml chopped thyme

• 40 g sliced chives

How to make Wild rice dressing

1. Preheat the oven to 180°C (fan 160°C). Toast the pecans on a rimmed baking tray, tossing once, until slightly darkened and fragrant, about 6–8 minutes. Allow to cool, then coarsely chop.

2. Cook the wild rice in a large pot of boiling salted water until most grains have split and are tender, approximately 40–50 minutes. Drain and rinse under cold running water. Shake off as much water as possible and let cool.

3. Meanwhile, whisk together the vinegar, orange juice, and honey in a large bowl. Add the garlic and let it sit for 10 minutes to infuse. Remove the garlic and discard it. Add the cooled rice and toss to coat.

4. Heat 60 ml of oil in a large frying pan over medium-high heat. Add the leeks and cook, stirring occasionally, until tender and browned in spots, about 8–10 minutes. Season with salt and transfer to the bowl with the rice; toss to combine.

5. Wipe out the frying pan and heat another 60 ml of oil over medium-high heat until it begins to smoke lightly. Arrange the mushrooms in a single layer in the pan and cook undisturbed until the undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing the heat as needed to prevent burning, until golden brown all over, about 3 minutes longer. Stir in the thyme and immediately transfer to the bowl with the rice.

6. Add the chopped pecans and chives, drizzle with a little more oil, and toss once more.

7. The rice can be cooked up to 1 day in advance. Let it cool, cover, and chill. The dressing can be made up to 3 hours ahead; store it tightly wrapped at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.