Wild Rice Stuffing

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 (13 3/4 ounce) cans chicken broth or 2 (13 3/4 ounce) cans vegetable broth, for vegan version
• 2/3 cup wild rice, uncooked
• 1 teaspoon salt
• 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1 1/2 cups water
• 2 tablespoons vegetable oil, divided
• 4 medium carrots, sliced
• 2 medium celery ribs, sliced
• 1 medium onion, chopped
• 10 ounces mushrooms, sliced
• 1 1/2 cups long-grain rice
• 1/4 cup chopped fresh parsley

Recipe

• 1 in 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling.
• 2 reduce heat to low; cover and simmer 35 minutes.
• 3 meanwhile, in nonstick skillet over medium-high heat, heat 1 tablespoon vegetable oil.
• 4 add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.
• 5 remove carrot mixture to bowl.
• 6 in same skillet, add 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
• 7 stir long-grain rice, carrot mixture, and mushrooms into wild rice; heat to boiling over high heat.
• 8 reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender.
• 9 for vegan or vegetarian use the vegetable broth.
• 10 stir in chopped parsley.
• 11 use to stuff 12 to 16 pound turkey or serve on the side.