Side dishes to add a twist to Thanksgiving

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Lodge-Style Wild Rice

1 Cup wild rice, soaked overnight in 3 cups of water
¼ C. Chopped celery
½ C. finely chopped onion
4 cloves of garlic, chopped
12 Oz. chopped Baby Bella mushrooms
1/4 c. Craisins
12 oz chopped fresh spinach
2 tsp salt
1 tsp Black Pepper
1 tsp. ground nutmeg
16 oz chicken stock
½ c. dry vermouth
½ cup chopped Pecans

Next day:

Drain rice, heat 3 T of olive oil in a heavy, 2-Qt pan. Add the rice and stir, add in all of the other ingredients. Cover and simmer one hour on low, stir often and add more stock if needed during the process.
After one hour, drain off any leftover moisture and serve. Can be covered and re-heated later if desired.

To make Stuffed Mushrooms with the wild rice mixture:

Additional ingredient needed:
2 cups grated Fontina cheese
Olive oil
24 Baby Bella Mushroom Caps


Use medium-sized mushroom caps, place in a baking dish. Fill each cap with the wild rice mixture and drizzle olive oil over the top. Cover with foil and bake for 25 minutes in a 350 degree oven. Sprinkle the Fontina cheese over the top and finish uncovered in the oven until the fontina is melted.