Wild Rice Dressing With Mushrooms and Chile Crisp

Step 1

Discard any debris from the rice. Rinse the rice in a fine mesh sieve under cool water until the runoff is no longer cloudy. Add rice to a medium bowl with enough water to cover by an inch, and soak for 30 minutes. Drain and discard the soaking water.

Step 2

Add the rice to a medium saucepan with the garlic and cinnamon and season with salt. Cook according to package instructions, substituting stock instead of water, until the rice becomes tender. Remove from the heat, cover with a lid and let sit.

Step 3

In a large saucepan, heat oil over medium-high. Add the onion, carrot and celery, and sauté, stirring occasionally, until the vegetables start to turn golden brown, about 5 to 8 minutes. Add the cranberries and sauté until they plump, about 1 minute.

Step 4

Add the mushrooms to the saucepan. Season with salt and cook, stirring occasionally, until mushrooms are tender and lightly browned, about 4 to 5 minutes. Remove from heat. Uncover the rice, remove and discard the garlic and cinnamon.

Step 5

Fluff the rice with a fork and fold the rice into the vegetables in the saucepan. Sprinkle with chile crisp and fold to coat. Taste and season with salt, if needed.

Step 6

Transfer the rice to a serving dish, garnish with the scallion greens and serve warm, with extra chile crisp on the side.