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 F.

Serves 12

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