Walnut-Rice Stuffing

submitted by arast

This one blew the socks of my guests last Thanksgiving - so much so that
they are still talking about
it today, and my sister's husband still is peeved with my sister about her
having eaten all that was
left over before he got a chance to get more!

Walnut-Rice Stuffing

3/4 cup brown rice
1/2 cup wild rice
1/2 lb shelled walnuts
3/4 lb crimini mushrooms
5 large stalks celery
4 tbsp + 2 tbsp butter
2 sprigs thyme
2 large sprigs sage
1/8 tsp (a pinch) pepper

Mix the rices together, put in a pot with 3 1/2 cups water or thereabouts,
and bring to a boil. Immediately reduce to a simmer and cook until fluffy
but still slightly chewy. Remove from heat. Chop the walnuts into smallish
pieces, the mushrooms likewise, and the celery as well, keeping in
separate bowls. Put 2 tbsp butter in a skillet, heat until the butter
starts to bubble, and add the walnuts. Stir quickly for a short time, then
add the mushrooms. Stir until the mushrooms soften and darken somewhat and
remove from heat. Mince the sage finely and remove the stems from the
thyme. Slice the butter into thin pats. Toss all ingredients but the
butter together. Stuff the turkey, inserting pats of butter at random
intervals throughout the stuffing process. You can put any remainder into
a casserole dish and bake separately - put in the oven about 3/4 hour
before serving.


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