Wild Rice & Mushroom Stuffing

Serves 6.

INGREDIENTS:
1 cup brown & wild rice blend
2-1/4 cups vegetable broth
1 tablespoon olive oil
1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
3 tablespoons fresh chopped sage
1 tablespoon thyme
1 teaspoon salt
For Sweet Stuffing:
1 apple, cored and diced
1/3 cup chopped cranberries
1/3 cup chopped almonds or walnuts
For Savory Stuffing:
2 medium carrots, chopped
1/3 cup chopped fennel

DIRECTIONS:

• Combine rice and vegetable broth in a large saucepan, bring mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.

• While the rice is cooking, heat the olive oil in a large deep skillet over medium heat and sauté the onion and celery until tender, about 8 minutes. Stir in carrots and fennel, if using. Add in garlic, mushrooms, sage, thyme, and salt, and sauté another 8 to 10 minutes, until the mushrooms are tender.

• Combine the cooked rice and mushroom mixture, and stir in apple, cranberries, and nuts, if using. Adjust seasoning to taste, and serve warm.