Best 2 Wild Rice And Goat Cheese Dressing Recipes

Embark on a culinary journey with this delightful Wild Rice and Goat Cheese Dressing recipe, a harmonious blend of textures and flavors that will tantalize your taste buds. The nutty aroma of wild rice pairs perfectly with the creamy tanginess of goat cheese dressing, while dried cranberries and crunchy walnuts add a touch of sweetness and texture. Explore variations of this versatile dish, including a refreshing Wild Rice Salad with Lemon Vinaigrette, a savory Wild Rice and Mushroom Pilaf, and a hearty Wild Rice and Sausage Stuffed Bell Peppers recipe. Each recipe offers a unique twist on the classic wild rice combination, ensuring a satisfying meal for any occasion.

Here are our top 2 tried and tested recipes!

WILD RICE AND GOAT CHEESE DRESSING

Wild Rice and Goat Cheese Dressing image

Provided by Bobby Flay

Categories side-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 cups wild rice
6 cups water
3/4 pound Spanish-style chorizo, diced, see Cook's note*
5 tablespoons unsalted butter, plus extra for greasing the dish
1 cup Spanish onion, diced
1/2 cup diced carrots
1/2 cup diced celery
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, chopped
1 (day-old) loaf country-style bread, cubed
2 to 4 cups homemade chicken stock
12 ounces goat cheese
1/2 cup fresh flat-leaf parsley, chopped
Freshly ground black pepper
Kosher salt

Steps:

Preheat the oven to 375 degrees F.
Combine the rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook until the grains open all the way, about 1 hour, 15 minutes to 1 hour, 30 minutes. The rice should be very cooked (not even the slightest chewy). Drain well, place in a large bowl and set aside.
Heat the butter in a large high-sided saute pan over medium-high heat. Add the chorizo, onions, carrots and celery and cook until soft. Add the garlic and thyme and cook for 1 minute. Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Remove from the oven and let rest 10 minutes before serving.
*Cook's note: We recommend to order from D'Artagnan because it's not raw or totally cured and cooked...it's kind of in between.

WILD RICE, GOAT CHEESE AND CHORIZO DRESSING

Wild Rice, Goat Cheese and Chorizo Dressing image

I first found this watching Bobby Flay on Food TV several years ago. Ever since the first time I made it, I've been required to bring it for every Thanksgiving & Christmas dinner! I've made a few adjustments from the original, partly for our tastes and partly for ease. Hope you enjoy this interesting dressing like we do! :)

Provided by rissatoo

Categories Rice

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 loaves country bread, cubed & dried
1 lb chorizo sausage
6 -8 cups cooked wild rice (I use Trader Joe's already prepared... I'm lazy!)
1/4 cup butter
1 1/2 cups onions, chopped
3/4 cup celery, chopped
3/4 cup carrot, chopped
4 garlic cloves, minced
3 tablespoons fresh thyme, chopped (or 2/3 teaspoons dried)
3 -5 cups chicken stock, approx
16 ounces goat cheese, crumbled (large-ish crumbles)
3/4 cup parsley, chopped (please use fresh!)
salt, to taste
black pepper, to taste

Steps:

Cube & dry bread. (I do this the night before on baking sheet in a 200° oven, tossing frequently.) Put in large bowl.
Cook chorizo thoroughly over medium heat. Drain using colander lined with several paper towels.
Sauté onion, celery, carrot in butter until soft. Add garlic & thyme and cook another minute.
Combine sautéed mixture, wild rice, parsley and *some* chicken broth with the bread. (You want this to be quite wet. Start with 3 cups of broth & add more until it is.).
Add goat cheese and chorizo. Mix lightly so the chevre & chorizo don't 'disappear' completely into dressing.
Add salt and pepper to taste.
Butter or Non-stick Spray a large casserole dish (or foil pan(s)). Add dressing and place, uncovered, in a pre-heated 350° oven. Bake 30 - 45 minutes (until heated all the way through & lightly browned). Cover with foil & let rest for approximately 10 minutes.
Serve and enjoy!
(Leftovers are wonderful. Just sprinkle with more chicken broth & heat.).

Tips:

Use the right type of rice. Wild rice is the best choice for this recipe, as it has a nutty flavor and chewy texture that holds up well to the other ingredients.
Cook the rice according to the package directions. Be sure to rinse the rice well before cooking to remove any excess starch.
Make the dressing ahead of time. The dressing can be made up to 2 days in advance and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Use fresh herbs. Fresh herbs, such as parsley, cilantro, and chives, add a lot of flavor to this salad. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
Don't overdress the salad. A little bit of dressing goes a long way in this salad. Be sure to toss the salad gently to evenly coat the ingredients without overdressing it.

Conclusion:

Wild rice and goat cheese dressing is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its nutty flavor, chewy texture, and creamy dressing, this salad is sure to be a hit with everyone who tries it.