1/2 cup uncooked brown rice
1 1/4 cups vegetable stock
1/2 cup uncooked wild rice (or use more brown rice)
1 tsp salt
3 cups chopped celery
1/2 lb sliced mushrooms
1 large onion, chopped
1 tbsp olive oil
1/2 cup slivered almonds
1 tsp rubbed sage
1/2 tsp dried marjoram
1/4 tsp ground black pepper
Cook brown rice in broth (or water) with 1/2 tsp salt until tender. Liquid should be absorbed.
Cook wild rice separately in water until done. Drain if needed.
Heat oil in a large skillet and cook the onions and celery until soft. Add the mushrooms and stir until wilted. Add nuts and seasonings. Cook and stir 2-3 minutes.
Combine vegetables, rice, and wild rice. Add up to another 1/2 tsp salt as needed.
This is enough to stuff an 8-10 lb turkey, or serve it as a side dish.
*** A Thanksgiving tradition.