Wild Rice Stuffing with Carrots, Mushrooms and Thyme
1ouncedried porcini mushrooms, rehydrated in 1 cup hot water
1 1/4cupslow-sodium chicken broth, or more if necessary
1cupwild rice blend
1small onion, minced (1/2 cup)
1small carrot, minced (1/4 cup)
1/2rib celery, minced (1/4 cup)
4ouncesfresh shiitake mushrooms, stemmed and sliced thin
2teaspoonsminced fresh thyme leaves
2tablespoonsminced fresh parsley leaves
Salt and ground black pepper
Combine 1 cup boiling water and porcini mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve soaking liquid (you should have about 3/4 cup; chop mushrooms; set aside.
Add enough chicken broth to mushroom liquid to equal 2 cups. Bring to a boil in a medium saucepan, add rice blend, and return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 45 minutes. Turn rice into a medium bowl and fluff with fork.
Meanwhile, while the rice is cooking, heat butter in medium skillet over medium heat. Add onions, carrots, and celery; sauté until softened, about 3 to 4 minutes. Add shiitake mushrooms; sauté until tender and liquid evaporates. Add porcini mushrooms and thyme; cook, stirring until well coated, about 1 to 2 minutes longer. Add this mixture to rice; toss to combine. Add parsley and season to taste with salt and ground black pepper.