Black Japonica Stuffing

• 12 cup black japonica, cooked according to package directions
• 3 slices white bread (toasted and cubed or torn)
• 3 slices black bread (toasted and cubed or torn) or 3 slices rye bread (toasted and cubed or torn)
• 1 medium chopped onion
• 3 stalks celery, chopped
• 3 cups chicken broth or 3 cups vegetable broth
• celery top, chopped
• 2 eggs
• 1 teaspoon ground rubbed sage

1. In a sauce pan pre cook the onion and celery in the broth soft.
2. Beat 2 eggs and sage in a large bowl.
3. Add bread onions and mix with eggs.
4. Add liquid and cooked rice mix until blended.
5. Put stuffing in buttered casserole dish and bake until brown at 350.
6. Can be used to stuff fowl or vegetables like bell peppers cabbage leaves onions eggplant or winter squash.
7. For vegetarian use the vegetable broth.

black japonica, white bread, black bread, onion, stalks celery, chicken broth, celery, eggs, ground rubbed sage

Taken from www.food.com/recipe/black-japonica-stuffing-55551 (may not work)