Mock Wild Rice Stuffing

Rice Recipe Contest - Honorable Mention


2/3 cup plus 2 tablespoons butter
1 tablespoon salt, or to taste
4 cups quick-cooking rice
3/4 cup diced onion
1 1/2 pounds sliced fresh mushrooms
3 cups diced celery
3/4 cup chopped celery leaves
1 teaspoon marjoram
1 tablespoon dried sage
3/4 teaspoon dried thyme
dash of pepper
4 1/2 cups chicken broth
1 cup chopped pecans


Melt the butter in a large skillet or pot. Add all of the ingredients, except the broth and pecans. Saute on medium-high heat for 10 to 15 minutes, stirring constantly. Add the broth. Turn the heat to high and bring to a boil, then reduce the heat and simmer for 5 to 10 minutes, uncovered. The rice will absorb the liquid; remove it from the heat as directed or when it reaches the desired consistency. Add the pecans and mix to combine.

-Diann Miller, Urbanville, Iowa


Makes 8 cups.

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