Wild Rice Stuffing Ingredients: 2 13 3/4- to 14 1/2-ounce cans chicken broth 1 4-ounce package wild rice (2/3 cup) 1 teaspoon salt 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves 2 tablespoons vegetable oil 4 medium-size carrots, sliced 2 medium-size celery stalks, sliced 1 medium-size onion, chopped 1 10-ounce package medium-size mushrooms, sliced 1 1/2 cups regular long-grain rice 1/4 cup chopped parsley 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 nonstick 10-inch skillet over medium-high heat, heat 1 tablespoon vegetable oil. Add carrots, celery, and onion a nd cook until tender-crisp, stirring occasionally. Remove carrot mixture to bowl. 3.In same skillet in 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates. 4.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 longer or until all liquid is absorbed and rice is tender. 5.Stir in chopped parsley. Use to stuff 12- to 16-pound turkey. Or, spoon into serving bowl; keep warm.