Wild Rice and Mushroom Stuffing
My son Oren asks for this every Thanksgiving.
2 cups extra virgin olive oil
4 large onions (about 2 3/4 pounds) thinly sliced
2 pounds assorted wild mushrooms (such as crimini and stemmed shiitake), sliced
4 tablespoons chopped fresh thyme
5 cups chicken broth
3 teaspoons chopped fresh sage
2 1/2 cups wild rice
1 3/4 cups coarsely chopped dried pears (about 7 ounces; optional)
3/4 to 1 cup chopped fresh Italian parsley
In a large pan over medium heat, use ¼ cup extra virgin olive oil – add onions and sauté until very tender about 20 minutes. Transfer onions to large bowl. In the same pot over medium-high heat, add ½ cup oil and add mushrooms and 1 tablespoon thyme; sauté until mushrooms are cooked through.
Add to bowl with onions. Season with salt and pepper.
Bring broth, 1 tablespoon thyme, and 2 teaspoons sage to boil in heavy large deep saucepan. Mix in wild rice; return to boil. Reduce heat; cover and simmer about 45 minutes until all rice is tender and almost all liquid is absorbed. Add onions and mushrooms, remaining tablespoon thyme, and sage. Cover and simmer 5 minutes, stirring often. Season with salt and pepper. Stir in 3/4 cup parsley.
Can be made up to 3 days ahead ahead and baked in the oven prior to serving.