Stuffing With Wild Rice

• 3 cups chicken stock
• 2 cups water
• 1 cup wild rice
• 1 tablespoon olive oil
• 1 cup yellow onion, finely chopped
• 1 cup celery, finely chopped
• 1 teaspoon salt
• 12 teaspoon spice essence, recipe follows
• 14 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley leaves, finely chopped
• 1 teaspoon fresh thyme leave, finely chopped
• 4 cups bread, prepared stuffing
• 34 cup pecans, chopped toasted
• 14 cup unsalted butter, melted

1. Preheat oven to 375 degrees F.
2. Lightly grease a 9-inch square baking dish and set aside.
3. To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan.
4. Bring to a simmer, cover and cook until tender, about 1 hour.
5. Drain rice and transfer to a large bowl.
6. Heat olive oil in a medium skillet.
7. Add onion and celery and season with salt, Essence, and black pepper.
8. Cook until softened, about 5 minutes.
9. Add parsley and thyme and cook another minute.
10. Remove from the heat and add to bowl with rice.
11. Add 4 cups of crumbled bred cubes and pecans to the rice mixture and stir to combine.
12. Transfer rice mixture to baking dish.
13. Drizzle remaining 1 cup chicken stock and butter over mixture.
14. Bake until stuffing is golden and crispy, about 30-40 minutes.

chicken stock, water, wild rice, olive oil, yellow onion, celery, salt, spice, black pepper, parsley, thyme, bread, pecans, unsalted butter

Taken from www.food.com/recipe/stuffing-with-wild-rice-297003 (may not work)