Wild Rice Stuffing

Ingredients

• 2 (13 3/4 ounce) cans chicken broth or 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

Directions

1. 1

   In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling.

2. 2

   Reduce heat to low; cover and simmer 35 minutes.

3. 3

   Meanwhile, in nonstick skillet over medium-high heat, heat 1 tablespoon vegetable oil.

4. 4

   Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.

5. 5

   Remove carrot mixture to bowl.

6. 6

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

7. 7

   Stir long-grain rice, carrot mixture, and mushrooms into wild rice; heat to boiling over high heat.

8. 8

   Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender.

9. 9

   For Vegan or Vegetarian use the vegetable broth.

10. 10

    Stir in chopped parsley.

11. 11

    Use to stuff 12 to 16 pound turkey or serve on the side.