- 1 cup wild rice (6 oz), rinsed
- 3 3/4 cups water, divided
- 1 cup dried cranberries or raisins
- 4 Tbsp unsalted butter, divided
- 3 carrots, peeled and cut into 1/4-inch dice
- 2 stalks celery, cut into 1/4-inch dice
- 1 onion, cut into 1/4-inch dice
- 1 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp coarsely ground black pepper
- 8 oz shiitake mushrooms, stems discarded, caps sliced
- 10 oz white mushrooms, trimmed and sliced
- 2 cups long-grain brown rice
- 1 (14.5) oz can low-sodium chicken broth (1O cups)
- In a 2-quart saucepan, heat wild rice and 2 cups of the water to boiling on high heat. Reduce heat to low. Cover and simmer until wild rice is tender, 35 to 40 minutes. Stir in cranberries. Heat for 1 minute. Drain mixture if necessary.
- Meanwhile, in a nonstick 5- to 6-quart Dutch oven, melt 2 tablespoons of the butter on medium heat. Add carrots, celery, and onion. Cook until tender and golden, 12 to 15 minutes. Stir in salt, thyme, and pepper. Cook 1 minute. Transfer to medium bowl.
- In same Dutch oven, melt remaining 2 tablespoons of butter over medium heat. Add shiitake and white mushrooms, and cook until mushrooms are tender and golden, and liquid evaporates, about 12 minutes. Transfer mushrooms to bowl with vegetables.
- Preheat oven to 325°.
- In same Dutch oven, heat brown rice, broth, and remaining 1O cups water to boiling on high heat. Reduce heat to low. Cover and simmer until tender, 35 to 40 minutes. Stir wild rice and vegetable mixtures into rice.
- Spoon stuffing into a 13x9-inch glass baking dish or shallow 3 1/2-quart casserole. Cover with foil and bake until heated through, about 20 minutes.
To cut down on last-minute cooking, prepare the components of this dish up to two days before serving. Increase the baking time to 1 hour.