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Walnut-Rice Stuffing

2/3 cup brown rice
2/3 cup wild rice
1 lb walnuts, shelled (weight after shelling)
1 1/2 lb crimini mushrooms
5 large stalks celery
10 tbsp butter
3 large sprigs thyme
3 large sprigs sage

Parboil the brown and wild rices in 1 2/3 cups and 2 cups water
respectively until tender but not soft. Chop the walnuts into
buckwheat-grain-sized pieces. Bring a skillet to medium heat, melt
2 tbsp of the butter in it and fry the walnuts in the butter until
they get a toasty smell. Meanwhile, mince the mushrooms and celery
into similarly sized pieces to the walnuts. Strip the leaves off
the stems of thyme and discard the stems. Mice the sage finely and
mix celery, mushrooms, sage and thyme in a large bowl. Add the
rices and the walnuts. Cut up the remaining butter in thin slices
and either stuff the turkey, interspersing butter slices as you
go, or fill a large casserole dish and dot the top with the butter.
If using in turkey, cook as per turkey roasting time, if in a
casserole dish, bake at 350F for 1 hour. Serves 8.


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