Wild Rice & Apple Dressing

Recipe by Katherine Deumling, Cook With What You Have. Paired with all four wines in our November 2020 home-cooking recipe pairing.

This is savory, earthy and not heavy at all. It will be a key player in the saving-room-for-pie-while-not-skimping-on-dinner plan!

Serves 6-8

INGREDIENTS

• 1 1/2 cups wild rice
• 3 tablespoons olive oil
• 1 tablespoon butter (or more oil)
• 1 large onion, diced
• 1 tablespoon fresh sage, finely chopped
• 2 teaspoons fresh or dried thyme
• 1/4 teaspoon red pepper flakes or a bit of minced, fresh hot pepper (optional)
• 3 cups celery, stalks and leaves (if attached) cut into 1/2-inch pieces
• 2 teaspoon salt, divided, more to taste
• Freshly ground black pepper
• 2 small-medium apples cut into eighths and then crosswise into thin slices (about 3 cups)
• 1/3 cup parsley, finely chopped
• 1 cup almonds, pecan or walnuts, roughly chopped

INSTRUCTIONS

1. Preheat oven to 350.

2. Toast nuts for 8-10 minutes until toasty smelling and a shade darker. Set aside to cool.

3. Put the rice in a saucepan with 4 1/2 cups water and 1 teaspoon salt and bring to a boil and cook for 5 minutes. Turn heat down to low and simmer covered for 45-50 minutes until the kernels have burst open and are tender. Most of the water should be absorbed.

4. Meanwhile heat the oil and butter, if using, in a large skillet over medium-high heat. Add onions, sage, thyme and hot pepper and saute for 5 minutes. Add celery, cover the pan and turn heat to medium and cook gently for about 10-15 minutes until the vegetables are soft and fragrant. Add apple slices, a bit more salt and plenty of pepper and combine well and cook for 5 minutes.

5. Add cooked, drained rice and combine well and cook for another few minutes. Stir in parsley and toasted nuts and taste for seasoning, adding salt and pepper, to taste. I find it needs quite a bit of salt. Serve hot, warm or at room temperature.