Dana's Kitchen

Ingredient: Celery

  • Wild Rice with Mushrooms, Cranberries, and Chestnuts

    Wild Rice with Mushrooms, Cranberries, and Chestnuts Recipe
    Marcus Nilsson
    Active Time
    1 HR 10 MIN
    Total Time
    1 HR 30 MIN
    Yield
    Serves : 6 to 8
    By Alecia Moore and Robbie Grantham-Wise

    November 2019

    With just enough cranberries in each bite to balance out the earthiness in the rice blend and mushrooms, this rice salad can be served warm or at room temperature.

    Ingredients

    • 1 1/2 cups uncooked wild rice blend (such as Lundberg) (about 9 ounces)
    • 2 3/4 cups chicken broth, divided
    • 2 bay leaves
    • 1 1/2 teaspoons kosher salt, divided
    • 3 tablespoons olive oil, divided
    • 2 leeks, trimmed, halved lengthwise, and finely chopped
    • 2 carrots, finely chopped
    • 2 celery stalks, finely chopped
    • 2 shallots, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 teaspoons finely chopped fresh sage
    • 1 teaspoon fresh thyme leaves
    • 1 pound fresh wild mushrooms, cut into large pieces
    • 1 cup unsweetened dried cranberries
    • 1 cup roasted and peeled whole chestnuts (such as Gefen), or toasted pecans, chopped
    • 1 tablespoon white truffle oil, optional
    • Fresh sage leaves, for garnish

    How to Make It

    Step 1

    Stir together rice, 2 1/2 cups chicken broth, bay leaves, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high. Reduce heat to low, cover, and simmer until liquid is absorbed, 40 to 45 minutes. Remove from heat, and let stand, covered, until rice is tender, about 10 minutes. Fluff with a fork, and set aside.

    Step 2

    While rice cooks, heat 2 tablespoons oil in a large skillet over medium. Add leeks, carrots, celery, shallots, and garlic, and cook, stirring occasionally, until leeks are crisp-tender, about 8 minutes. Add chopped sage and thyme leaves, and cook, stirring constantly, until fragrant, about 1 minute. Add mushrooms and remaining 1 tablespoon oil, and cook, stirring often, until mushrooms are tender and lightly browned, 10 to 15 minutes. Transfer mushroom mixture to a large bowl; fold in wild rice, cranberries, chestnuts, remaining 1/4 cup chicken broth, remaining 1 1/4 teaspoons salt, and, if using, truffle oil until well mixed. Transfer to a serving dish, and top with sage leaves.

    Make Ahead

    This rice salad can be made 2 days ahead and refrigerated. Bring to room temperature and garnish with sage just before serving.

  • Vegetarian Wild Mushroom Sourdough Dressing

    Vegetarian Wild Mushroom Sourdough Dressing Recipe
    Victor Protasio
    Active Time
    1 HR 15 MIN
    Total Time
    2 HR 10 MIN
    Yield
    Serves : 10
    By Kelsey Youngman

    November 2019

    Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until stock and eggs have absorbed into the bread completely and none is pooled at the bottom of the mixing bowl.

    Ingredients

    • 1 1/2 pounds rustic sourdough bread, torn into 1-inch pieces
    • 1/2 cup plus 2 tablespoons unsalted butter (5 ounces), divided, plus more for greasing dish
    • 2 cups chopped celery
    • 2 cups chopped yellow onion
    • 1 tablespoons finely chopped fresh thyme
    • 1 tablespoon finely chopped fresh rosemary
    • 2 pounds mixed fresh wild mushrooms (such as chanterelle, oyster, trumpet, and hen-of-the-woods), cut into 1/4-inch-thick slices, tough stems removed and discarded
    • 1 tablespoon dry sherry
    • 1/4 cup packed fresh flat-leaf parsley leaves, chopped
    • 1 to 2 teaspoons kosher salt
    • 1 teaspoon ground black pepper
    • 3 cups homemade or store-bought vegetable stock (such as Brodo Seaweed Mushroom Broth)
    • 2 large eggs

    How to Make It

    Step 1    

    Spread bread pieces in a single layer on 3 rimmed baking sheets, and let stand, uncovered, at room temperature 8 hours or overnight to dry out.

    Step 2    

    Preheat oven to 375°F. Heat 2 tablespoons butter in a deep 13- to 14-inch skillet over medium until sizzling. Add celery and onion; cook, stirring often, until just softened, 10 to 13 minutes. Add thyme and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Transfer celery mixture to a large bowl.

    Step 3    

    Wipe skillet clean, and add 1/4 cup butter. Heat over medium until sizzling. Stir in mushrooms. Increase heat to high; cook, undisturbed, until bottoms of mushrooms are browned, about 3 minutes. Stir mushrooms, and cook, stirring occasionally, until mushrooms are browned all over, about 20 minutes. Remove skillet from heat, and let stand 30 seconds. Add sherry to skillet, stirring and scraping up any browned bits from bottom of skillet. Return skillet to heat over medium; add parsley, salt, pepper, and remaining 1/4 cup butter; stir until butter is melted. Add mushroom mixture to celery mixture; add dried bread, and toss to combine.

    Step 4    

    Whisk together stock and eggs until thoroughly blended. Stirring constantly, slowly pour stock mixture into bread mixture. Continue stirring until most of stock is absorbed. Grease a 13- x 9-inch baking dish with butter; spoon bread mixture into baking dish, and cover tightly with aluminum foil.

    Step
    Step 5    

    Bake in preheated oven until warmed through, about 30 minutes. Uncover and cook until lightly browned, 15 to 20 minutes. Let stand 10 minutes before serving.

    Make Ahead

    Dressing may be prepared through Step 4 up to 1 day ahead; cover and chill until ready to bake.