Wild Rice Stuffing

Ingredients

• 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
  
  

Instructions

1. 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.
2. 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.
3. Remove carrot mixture to bowl.
4. In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
5. 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.
6. Stir in chopped parsley.

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