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Wild Rice Stuffing

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 
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.