Wild Rice & Goat Cheese Stuffing

• 2 cups wild rice
• 6 cups water
• 3/4th pounds Kialbasa or chorizo, diced
• 5 tablespoons unsalted butter, plus extra for greasing
• 1/2 cup diced Spanish onion
• 1/2 cup diced carrots
• 1 leek, diced
• 3 cloves garlic, finely chopped
• 2 tablespoons fresh thyme, diced
• 1 (day old) loaf country bread, cubed
• 2-4 cups stock
• 12 ounces goat cheese
• 1/2 cup fresh parsley, chopped
• S&P

1. Preheat the oven to 375 degrees F.
2. Combine rice, water and 1 tablespoon of salt in a large saucepan, bring to a boil over high heat and cook fully about 1 hour 30 minutes. Drain and set aside.
3. Heat butter in a high-sided saute pan over medium-high heat. Add the meat, onions, carrots and leeks and cook until soft. Add garlic and thyme and cook for 1 minute.
4. Add this mixture, bread, goat cheese, parsley and 2 cups stock to the rice. Mix to combine. The mixture should be quite wet; add more stock, if needed. Season with salt and pepper to taste.
5. Transfer to a large buttered baking dish and bake, uncovered, until heated through and golden brown, about 30 minutes. Rest 10 minutes before serving.

wild rice, water, unsalted butter, spanish onion, carrots, garlic, fresh thyme, country bread, stock, goat cheese, fresh parsley

Taken from food52.com/recipes/39431-wild-rice-goat-cheese-stuffing (may not work)