Cooking With Match: Wild Rice and Corn Stuffed "Chicken" Roulade

click to enlarge Holmes Lounge at Washington University, where you can eat Suarez' food. - photo: David Kilper
photo: David Kilper
Holmes Lounge at Washington University, where you can eat Suarez' food.
In this week's feature article, I report on Match, a meat substitute created by Allison Burgess, a lifelong St. Louisan. If you'd like to try some, I'll be posting recipes here on Gut Check all week long.

Gary Suarez is the executive chef at Bon Appetit, the dining service at Washington University. Here's his recipe for a Match chicken roulade, stuffed with corn and wild rice.

1 pound Match chicken
1/2 cup wild rice, cooked
1/3 cup corn, blanched
2 tablespoons onion, diced
2 tablespoons celery, diced
1 tablespoon Italian parsley, chopped
1 teaspoon fresh sage, chopped
2 teaspoons canola oil
1 egg
3/4 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons panko breadcrumbs

Lightly oil two pieces of parchment paper and place Match between them. Roll out evenly to 1/3 inch thickness. Remove top layer of paper.

Heat oil and sweat onions and celery. Add corn and cooked wild rice.

Fold in all fresh herbs, seasonings and panko and cool.

Once cooled, fold in egg and set aside.

Spread an even layer of stuffing on the Match and roll up into a log about 3-4 inches in diameter, making sure to separate the Match from the parchment.

Once roulade is assembled, wrap in parchment and foil and bake at 350 degrees for 35 minutes.

Let rest for 5 minutes before slicing and serving.

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