1 1/2 cups wild rice
5 cups water
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed
Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.
Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
Melt the butter in a large sauti pan over
medium heat. Add the onion, garlic, carrots,
and celery and sweat until the onion is tender,
about 5 minutes. Add the rice, chorizo, bread,
cheese, parsley, thyme, and stock and stir to
combine. The mixture should be quite wet:
add a little more stock or water, if needed.
Season, to taste, with salt and pepper.
Transfer to a 6-cup buttered baking dish and
bake, uncovered, until golden brown and
heated through, 25 to 30 minutes. May be
refrigerated up to 1 day; reheat with a little
chicken stock for 20 minutes at 350 degrees
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