I want to make this for Thanksgiving but although my grocery store had about 25 different kinds of rice, there was no wild rice. What they did have is Lundberg Wild Blend -- a blend of long grain brown rice, sweet brown rice, wild rice, red rice and black rice. Do you think using that would work just as well -- or does it need to be all wild rice? Also, how far in advance could this be made without sacrificing the textural integrity of the bread?
Delicious! (and I made it without the pancetta and ciabatta) The sauce is perfectly balanced and brings the rice to life. It is a fantastic fall dish. I served it with another recipe from Nov 2021 - the roasted brussel sprouts and broccoli - and salmon cakes. Look forward to making it again and trying the original recipe.