Wild Rice and Mushroom Stuffing

Ingredients

• 1 large ancho chili pepper dried stemmed seeded finely chopped
• 2 cups rice 
• 4 tablespoons butter divided ()
• 1 teaspoon kosher salt ()
• 3  bay leaf fresh (preferably )
• 12 ounces mushroom caps fresh stemmed sliced
• 5 cups chicken broth 
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 4 cups onion chopped
• 12 ounces oyster mushrooms sliced
• 0.3 cup parsley fresh italian chopped
• 12 ounces rice wild

Equipment

• bowl
• sauce pan
• pot

Directions

1. Place wild rice in heavy medium saucepan.
2. Add enough cold water to cover rice by3 inches. Bring to boil. Reduce heat tomedium-low and simmer until rice is almosttender, about 45 minutes.
3. Drain.
4. Meanwhile, melt 1 tablespoon butterwith 1 tablespoon oil in heavy large pot overmedium-high heat.
5. Add shiitakes; sautéuntil brown, about 7 minutes.
6. Transfer tolarge bowl.
7. Add 1 tablespoon butter and1 tablespoon oil to same pot; heat overmedium-high heat.
8. Add oyster mushrooms;sauté until brown, about 5 minutes.
9. Transfer to bowl with shiitakes.
10. Add 1 tablespoon butter and 1tablespoon oil to same pot; heat over mediumheat.
11. Add onions to pot; sauté until goldenand very tender, about 20 minutes.
12. Add chile;stir 1 minute.
13. Add remaining 1 tablespoonbutter and 1 tablespoon oil to pot; addbrown rice and stir 2 minutes.
14. Add wild rice,broth, bay leaves, and 1 teaspoon coarsesalt; bring to boil. Reduce heat to medium;cover and simmer until all rice is tender andliquid is absorbed, 35 to 40 minutes. Fluffrice mixture with fork. Stir in mushrooms andparsley. Season to taste with more salt andpepper. Stir briefly over medium heat untilheated through.
15. Transfer to large bowl.
16. * Available at many supermarkets and atspecialty foods stores and Latin markets.
17. Bon Appétit