Wild Rice Dressing

Ingredients

• 1 cup pecans
• 2 cups wild rice
• Kosher salt
• 1/4 cup red wine vinegar
• 2 Tbsp. fresh orange juice
• 2 Tbsp. honey
• 1 garlic clove, crushed
• 1/2 cup extra-virgin olive oil, divided, plus more for drizzling
• 2 large leeks, white and pale green parts only, tough outer layer removed, halved lengthwise, thinly sliced crosswise
• 12 oz. mushrooms (such as maitake, chanterelle, and/or oyster), torn or cut into large pieces
• Freshly ground black pepper
• 2 tsp. chopped thyme
• 1/3 cup sliced chives

Directions

1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool, then coarsely chop.
2. Cook wild rice in a large pot of boiling salted water until most of the grains have split and all are tender, 40–50 minutes; drain and rinse under cold running water. Shake off as much water as possible and let cool.
3. Meanwhile, whisk vinegar, orange juice, and honey in a large bowl to combine. Add garlic and let sit 10 minutes to infuse. Fish out garlic; discard. Add rice and toss to coat.
4. Heat 1/4 cup oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender and browned in spots, 8–10 minutes. Season with salt and transfer to bowl with rice; toss to coat.
5. Wipe out skillet and heat another 1/4 cup oil over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 2 minutes. Season with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 3 minutes longer. Mix in thyme and immediately transfer to bowl with rice. Add pecans and chives and drizzle with more oil; toss once more.
6. Rice can be cooked 1 day ahead. Let cool; cover and chill. Dressing can be made 3 hours ahead; store tightly wrapped at room temperature.