Mushroom And Brown Rice Stuffing

• 2 lb. fresh mushrooms
• 6 c. beef broth or bouillon
• 1 tsp. thyme leaves, crushed
• 1/4 tsp. ground black pepper
• 2 c. chopped walnuts
• 1/2 c. chopped scallions (green onions)
• 1/2 c. butter or margarine
• 2 tsp. salt
• 1 tsp. sage leaves, crushed
• 3 c. brown rice (uncooked)
• 1 1/2 c. golden raisins

1. Rinse, pat dry and slice mushrooms (make about 11 cups).
2. In a large saucepot, melt one-third of the butter.
3. Add about one-third of the mushrooms; saute until golden, about 3 minutes.
4. Remove with a slotted spoon.
5. Repeat 2 more times with remaining mushrooms and butter.
6. Return mushrooms to saucepot.
7. Add beef broth, salt, thyme, sage and black pepper; bring to a boil.
8. Add walnuts, raisins and scallions; continue to simmer until rice is tender, about 10 minutes.
9. If desired, spoon mushrooms and brown rice mixture into cavity.
10. Roast following favorite directions.
11. Yield: 12 cups.

fresh mushrooms, beef broth, thyme, ground black pepper, walnuts, scallions, butter, salt, sage, brown rice, golden raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448976 (may not work)