Recipe for Wild Rice Stuffing


    Wild Rice Stuffing

    2 (14 1/2 ounce) cans chicken broth
    1 (4 ounce) package wild rice (2/3 cup)
    1 teaspoon salt
    1/2 teaspoon dried thyme
    2 tablespoons vegetable oil
    4 medium-size carrots, sliced
    2 medium-size celery stalks, sliced
    1 medium-size onion, chopped
    10 ounces mushrooms, sliced
    1 1/2 cups regular long-grain rice
    1/4 cup chopped parsley

    In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling. Reduce heat to low; cover and simmer 35 minutes.

    Meanwhile, in a nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally. Remove carrot mixture to bowl.

    In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.

    Stir long-grain rice, carrot mixture, and mushrooms into wild rice; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed and rice is tender.

    Stir in chopped parsley. Use to stuff a 12- to 16-pound turkey. Or, spoon into serving bowl; keep warm.