Wild Rice Stuffing

• 1 cup long grain white rice
• 1 cup wild rice
• 1/2 cup butter
• 3 small yellow onions (diced)
• 2 cups portabella mushrooms
• 2 stalks celery, chopped
• 2 sprigs fresh thyme
• 2 sprigs rosemary
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 32 ounces vegetable broth

1. In saucepan, melt butter. Add onions, celery, and mushrooms. You can either use mushroom pieces or finely chopped mushrooms. Cook 5 minutes.
2. Add the rest of your ingredients and cook on high heat until it boils. Note: *I use Pacific Foods as it is gluten free. NOT ALL VEGETABLE BROTH IS GLUTEN FREE.
3. Reduce heat and simmer at a low boil for up to 40 minutes. Be sure to watch it. If needed, add more vegetable broth to keep it moist.
4. Remove from heat.
5. Stuff turkey with wild rice stuffing and roast according to the size of your turkey in lbs.
6. If you have left over stuffing or if you don't wish to stuff the bird, you must bake it in the oven to complete the cooking process. Bake in a covered casserole dish for 30-45 minutes at 350u0b0F Be sure to add more water or broth if you think your rice looks like it needs more moisture. (Especially if you refrigerated it overnight). Just add 1/4 cup of water at a time until you think it looks moist enough.

long grain white rice, wild rice, butter, yellow onions, portabella mushrooms, stalks celery, thyme, rosemary, salt, pepper, vegetable broth

Taken from www.food.com/recipe/wild-rice-stuffing-490727 (may not work)