- 1 1/2 cups [375 mL] brown rice
- 1/4 cup [60 g] butter or margarine
- 2 cups [500 mL] chopped celery
- 1 cup [250 mL] chopped onion
- 1 [4-ounce / 113-mL] can chopped mushrooms, undrained
- 1/2 to 1 teaspoon [2.5 to 5 mL] dried summer savory
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] basil
- 1/2 cup [125 mL] chicken vegetable broth
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- Approximately 2 hours before the end of turkey's cooking time, cook brown rice into salted boiling water followind directions on the box; well drain and reserve in cooking casserole.
- Melt butter or margarine before into a frypan; soften together chopped celery and onion without coloring.
- Mix into reserved brown rice along with undrained chopped mushrooms.
- Season stuffing with dried summer savory, salt and basil before mixing in chicken vegetable broth.
- Evenly spread stuffing into an oven-safe dish.
- Bake in oven for the last hour of poultry roasting time.
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