Wild Rice and Goat Cheese Dressing Recipe

Name: Wild Rice and Goat Cheese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 375 degrees F.
2
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.
3
The rice should be very cooked (not even the slightest chewy).
4
Drain well, place in a large bowl and set aside.
5
Heat the butter in a large high-sided saute pan over medium-high heat.
6
Add the chorizo, onions, carrots and celery and cook until soft.
7
Add the garlic and thyme and cook for 1 minute.
8
Add the onion mixture, bread, goat cheese, parsley and 2 cups of the chicken stock to the rice.
9
Mix to combine.
10
The mixture should be quite wet; add more stock, if needed.
11
Season with salt and pepper to taste.
12
Transfer the mixture to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes.
13
Remove from the oven and let rest 10 minutes before serving.
14
*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.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Wild Rice and Goat Cheese Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wild Rice and Goat Cheese Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions