Wild Rice Stuffing, Vegetarian Version

• 1 package Uncle Ben's Long Grain And Wild Rice Original Recipe, 6 Ounce Box
• 2 stalks Celery, Finely Diced
• 1 whole Shallot, Peeled And Minced
• 2 whole Carrots, Peeled And Finely Diced
• 3 cups Ciabatta Rolls, Cut Into Dice Or Any Hearty Artisan Bread
• 4 ounces, weight Fresh Mushrooms, Sliced
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Poultry Seasoning (if Desired)
• 1-1/2 cup Vegetable Stock, Divided
• 1/2 cups Dried Cranberries

1. 1) Cook rice according to package directions and while that's cooking...
2. 2) Finely chop celery, carrots and shallot. Set aside.
3. 3) Cut the bread into a small dice (you can use any hearty Artisan bread if you like).
4. 4) Slice mushrooms.
5. 5) Melt butter and olive oil over a medium heat in a good sized skillet, then add the mushrooms, let them brown a little, then add the celery, carrots, shallot and bread. Stir around and let it cook together for a few minutes. Add a little more olive oil if desired, but you want the bread to get a little browned. Add seasoning and 1 cup of stock* to the mixture. Mix.
6. 6) Turn off the heat and add the cooked rice to the skillet and mix it together.
7. 7) At the last, add the 1/2 cup of dried cranberries, and mix.
8. 8) Grease a loaf pan, and scoop the rice mixture into it, then pour the remaining 1/2 cup of vegetable stock over the whole thing.
9. Place in a 350F oven and bake for 30 minutes. **
10. * You can also use chicken or turkey stock here if you like.
11. ** You can prepare this early in the day and then reheat it just before serving.

uncle ben, stalks celery, shallot, carrots, ciabatta rolls, mushrooms, butter, olive oil, poultry seasoning, vegetable stock, cranberries

Taken from tastykitchen.com/recipes/holidays/wild-rice-stuffing-vegetarian-version/ (may not work)