Wild Rice And Cornbread Dressing

Recipe Ingredients

2 1/2 cups	592ml	Chicken stock
2 cups	474ml	Water
1 cup	160g / 5.6oz	Wild rice
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Finely-chopped yellow onion
1/2 cup	55g / 1.9oz	Finely-chopped celery
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Essence
		= (see Bayou Blast recipe)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
1 teaspoon	5ml	Finely-chopped fresh thyme leaves
		Basic Cornbread - (listed below)
		= (or 4 cups crumbled leftover cornbread)
3/4 cup	109g / 3.8oz	Chopped toasted pecans
1/4 cup	49g / 1.7oz	Unsalted butter - melted
		Basic Cornbread
2		Eggs
1 1/2 cups	355ml	Buttermilk
4 tablespoons	60ml	Melted unsalted butter or bacon fat - plus
1/2 tablespoon	7.5ml	Unsalted butter - softened
1 1/2 cups	93g / 3.3oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Sugar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Baking soda

Recipe Instructions

Preheat oven to 375 degrees.

Lightly grease a 9-inch square baking dish and set aside.

To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.

Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence, and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.

Add 4 cups of crumbled Basic Cornbread and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining 1/2 cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.

Basic Cornbread: Preheat oven to 375 degrees. Grease a 9-inch square baking dish with 1/2 tablespoon butter.

Combine eggs, buttermilk, and 4 tablespoons melted butter in a large mixing bowl, and whisk to combine. Combine cornmeal, flour, baking powder, sugar, salt, and baking soda in a separate large bowl, and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into prepared baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, about 30 minutes. Remove from oven and let stand for 5 minutes.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E12) - from the TV FOOD NETWORK

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