Poultry: Stuffing 32 by Recipe Cottage

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	Stuffing 32

		Stuffing - Pilaf Style serves 10 to 16 people 4 1/2 cups raw brown rice or mix of wild and brown rice (10 to 12 cups cooked) 2 large chopped onions 4 cups chopped celery salt pepper 1 to 3 teaspoons thyme 1 to 3 teaspoons rosemary 1 to 3 teaspoons sage 1 cup raisins, coarsely chopped 1 cup walnuts, coarsely chopped Saute onions in a olive oil, until limp, then add and saute chopped celery. When celery has changed color, add seasonings, stir in rice, raisins and nuts. Cover and bake in oven for an hour at 350 F, this will fill a very large casserole or Dutch oven (3 quarts or larger). Variations: Curried rice - change spices to curry, use apples & raisins, use coconut and omit walnuts. Chopped apples can be used instead or raisins (use a firm apple such as Granny Smith). Use cloves, nutmeg and cinnamon or pumpkin pie spice for a sweeter pilaf. Chopped cranberries can be added, with orange rind (omit the raisins). Add roasted garlic and jalapeno peppers for a zesty flavor. Substitute bread for the rice and add about 2/3 cup liquid such as broth or white wine.