Wild Rice and Mushroom Stuffing

This rice is perfect. A must-have for Thanksgiving! The herbs give it a great flavor, and the mushrooms and seeds put it over the top!

Servings: 8-12

2 onions

9 oz mushrooms

1/2 cup celery

1.5 tbsp fresh thyme

4 cups chicken stock (I think this was more than you needed)

1/4 tsp sage

2/3 cup wild rice

2/3 cup brown rice

1/2 cup parsley

1 apple

2 tbsp pumpkin or sunflower seeds

2 tbsp almonds

Instructions

1. Saute onions. Add celery, mushrooms, and half of the thyme. Remove from heat.

2. Bring broth, remaining thyme, and sage to a boil. Mix in wild rice. Cover and simmer 25 minutes. Stir in brown rice. Cover and simmer 40 minutes.

3. Stir in vegetables, apple, seeds, almonds, and parsley. Cover and cook 5 minutes.

Inspired by Healthful Pursuit

Note: I made this with the broth from my turkey. Tastes best the first day.