White And Wild Rice Stuffing

• 1/4 cup butter or margarine
• 1 1/2 cup wild rice uncooked, rinsed
• 1/2 cup celery chopped
• 5 1/2 cups water
• 14 ounces chicken broth one can
• 1 each bay leaves
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 1/2 cup rice long-grain white, uncooked
• 1 cup apples red, unpeeled, chopped
• 1/2 cup scallions, spring or green onions chopped

1. In heavy 4-quart saucepan or Dutch oven, heat butter.
2. Add wild rice and celery.
3. Saute until lightly browned.
4. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan.
5. Heat to boiling; cover and cook over low heat 25 minutes.
6. Stir white rice into wild rice; cook, covered, until rice is tender - about 20 minutes longer.
7. Fold in apple and green onions.
8. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey.
9. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325F (160C) about 20 minutes or until apples are tender.
10. Makes enough for 12 to 14 lb turkey.

butter, wild rice, celery, water, chicken broth, bay leaves, salt, oregano, black pepper, rice, apples red, scallions

Taken from recipeland.com/recipe/v/white-wild-rice-stuffing-396 (may not work)