Wild Rice and Mushroom Stuffing

[Guest guest]

Wild Rice and Mushroom Stuffing

Makes 8 - 10 servings

 

 

1/2 lb. mushrooms, cleaned and sliced

1 cup wild rice

1 cup long-grain brown rice

2 large onions, chopped

1 cup celery, chopped

2 cups stock or water

1 cup pecans, toasted and coursely chopped

1/4 cup parsley, minced

1 tsp. salt

1 tsp. each: sage, marjoram, savory, white pepper

2 tsp. celery seed

3/4 stick margarine

 

In a large heavy skillet or stock pot, melt half the margarine

over medium high heat. Add the mushrooms and saute for 5 minutes. Set

aside.

 

Melt the remaining margarine over medium heat. Add rices, onions, and

celery. Cook over medium heat for 5-10 minutes, stirring

occasionally. Add the stock or water and bring to a boil. Reduce

heat, cover the pot, and simmer for 25 minutes or till the stock is

completely absorbed and the rice is tender.

 

Stir in the pecans and seasonings, and mix thoroughly. Bake about 45

minutes covered at 350 in a casserole dish.

 

As part of a Thanksgiving meal, this goes well with nutritional yeast

gravy.