Kasha Stuffing With Mushrooms Leeks And Wild Rice
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Rendered chicken fat/Unsalted butter||2 Tablespoon|
|Onion||1 Large, finely chopped|
|Leek||1 Large, halved lengthwise and thinly sliced (White Part Only)|
|Mushrooms||6 Ounce, sliced|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Kasha||1 Cup (16 tbs) (Buckwheat Groats)|
|Lightly beaten egg||1|
|Chicken stock||2 Cup (32 tbs)|
|Dill seed/Dried dillweed||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Sour cream||3⁄4 Cup (12 tbs) (Room Temperature)|
Wash rice thoroughly and discard any foreign particles.
Bring stock and salt to boil in heavy medium saucepan.
Slowly stir in rice.
Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
Remove from heat and stir in butter.
Melt chicken fat in heavy large saucepan over medium-high heat.
Add onion and saute until browned.
Reduce heat to low.
Add leek, cover and set aside, stirring occasionally, until leek is translucent, about 15 minutes.
Increase heat to medium high.
Add mushrooms and walnuts and saute until mushroom liquid is evaporated, about 5 minutes.
Increase heat to high, add kasha and stir until grains separate, about 3 minutes.
Add stock, butter and dill and bring to boil.
Reduce heat, cover and simmer until liquid is absorbed, about 15 minutes.
Stir in rice.
Season to taste with salt and pepper.
Blend in sour cream just before serving.