Lunch: Vegetable Wild Rice Stuffing Recipe

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1-1/2 cups water
2/3 cup uncooked wild rice
1/2 teaspoon salt
1/2 teaspoon dried thyme
4 medium carrots, sliced
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons canola oil
1/2 pound fresh mushrooms, sliced
1-1/2 cups uncooked long grain rice
1/4 cup minced fresh parsley

Instructions

In a large saucepan, bring broth and water to a boil. Add the wild rice, salt and thyme. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, in another saucepan, saute the carrots, celery and onion in oil until crisp-tender. Add mushrooms; saute 5 minutes longer. Stir in vegetables and long grain rice to wild rice. Cover and cook for 30-35 minutes or until rice is tender. Stir in parsley.

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