Bread stuffing with wild rice and goat cheese

Ingredients:

• 2 cups wild rice
• 6 tbsp of water
• 350 g Spanish chorizo ​​sausage, diced
• 5 tbsp unsalted butter, plus extra for greasing the pan
• 1 cup diced Spanish onion
• 0.5 cup diced carrots
• 0.5 cup diced celery
• 3 cloves garlic, finely chopped
• 2 tbsp fresh thyme, chopped
• 1 day-old loaf of country bread, cut into cubes
• 2-4 cups homemade chicken broth
• 340 gr. goat cheese
• 0.5 cup fresh parsley, chopped

Preparation:

1. Preheat oven to 190°C.
2. In a large saucepan, combine the rice, water, and 1 tablespoon of salt. Bring to a boil over high heat and cook until the grains are fully opened, 1 hour 15 minutes to 1 hour 30 minutes. The rice should be cooked through. Drain thoroughly, transfer the rice to a large bowl, and set aside.
3. Heat the butter in a large skillet over medium-high heat. Add the chorizo, onion, carrot, and celery and cook until the vegetables are softened. Add the garlic and thyme and cook for 1 minute (we recommend using D'Artagnan chorizo, as theirs is neither raw nor fully cooked—it's somewhere in between).
4. Add the onion mixture, bread, goat cheese, parsley, and 2 cups of chicken broth to the rice. Stir to distribute evenly. The bread filling should be fairly moist; add more broth if needed. Season with salt and pepper to taste.
5. Transfer the filling to a large greased baking dish and bake, uncovered, until golden brown, about 30 minutes.
6. Remove from oven and let rest for 10 minutes before serving.