Brown Rice, Basil, and Gruyere Garden Stuffing

• 2 12 cups long grain brown rice
• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 medium zucchini, halved lengthwise and cut into 1/2 inch slices
• 2 medium carrots, sliced 1/4 inch thick
• 2 stalks celery, sliced 1/4 inch thick
• 1 medium red bell pepper, chopped
• 12 lb fresh mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups shredded gruyere or 2 cups swiss cheese
• 12 cup chopped fresh basil
• 1 12 teaspoons salt, to taste
• 12 teaspoon fresh ground pepper, to taste
• 12 cup turkey broth or 12 cup chicken broth (optional)

1. Bring a big pot of lightly salted water to a boil over high heat.
2. Add in the brown rice; lower the heat to medium.
3. Boil, uncovered, for about 35 minutes or until the rice is barely tender.
4. Drain rice in a sieve and rinse under cold running water.
5. Transfer rice to a large mixing bowl.
6. In a large non-stick skillet over medium heat, let the butter melt.
7. Add in the onion, zucchini, carrots, celery, red pepper, mushrooms, and garlic.
8. Cover and cook about 10-12 minutes until the onion is soft and translucent and veggies are barely tender; stir often.
9. Transfer the veggies into the mixing bowl with the rice; stir to mix.
10. Add in the cheese and basil; stir to mix.
11. Add in salt and pepper; stir to combine.
12. Transfer mixture to a lightly buttered casserole dish.
13. Drizzle with broth; cover and bake in a 350 over for about 30 minutes.

long grain brown rice, unsalted butter, onion, zucchini, carrots, stalks celery, red bell pepper, mushrooms, garlic, shredded gruyere, fresh basil, salt, ground pepper, turkey broth

Taken from www.food.com/recipe/brown-rice-basil-and-gruyere-garden-stuffing-111921 (may not work)