Wild Rice Dressing

Ingredients for Wild Rice Dressing

• 190g pecans

• 475ml wild rice

• Koshersalt

• 60 ml rödvinsvinäger

• 2 tablespoons fresh orange juice

• 2 matskedar vegansk honung

• 1 garlic clove, crushed

• 120ml 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

• 350g mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces

• Nymalen svartpeppar

• 2 teaspoons chopped thyme

• 1/3 cup sliced chives

How to make Wild Rice Dressing

Preheat oven to 177°C. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.

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

Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.

Heat 60ml oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8–10 minutes. Season with salt and transfer to bowl with rice; toss to coat.

Wipe out skillet and heat another 60ml oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.

Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.

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