Ingredients for Wild Rice and Mushroom Stuffing

• 375g wild rice (about 350g )

• 60ml (1/2 stick) butter, divided

• 60ml extra-virgin olive oil, divided

• 350g fresh shiitake mushrooms, stemmed, sliced

• 350g oyster mushrooms, sliced

• 2 large onions, chopped (about 600g )

• 1 large dried ancho chilli,* stemmed, seeded, finely chopped

• 475ml brown basmati rice

• 5 cups low-salt chicken broth

• 3 bay leaves (preferably fresh)

• 1 teaspoon (or more) coarse kosher salt

• 1/4 cup chopped fresh Italian parsley

Place wild rice in heavy medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.

Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add shiitakes; sauté until brown, about 7 minutes. Transfer to large bowl. Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium-high heat. Add oyster mushrooms; sauté until brown, about 5 minutes. Transfer to bowl with shiitakes.

Add 1 tablespoon butter and 1 tablespoon oil to same pot; heat over medium heat. Add onions to pot; sauté until golden and very tender, about 20 minutes. Add chilli; stir 1 minute. Add remaining 1 tablespoon butter and 1 tablespoon oil to pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon coarse salt; bring to boil. Reduce heat to medium; cover and simmer until all rice is tender and liquid is absorbed, 35 to 40 minutes. Fluff rice mixture with fork. Stir in mushrooms and parsley. Season to taste with more salt and pepper. Stir briefly over medium heat until heated through. Transfer to large bowl.

Available at many supermarkets and at specialty foods stores and Latin markets.

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