Makes 4-6 servingsEndTextStartText

1 cup wild rice

3 cups chicken broth

1/2 cup butter or margarine,

melted

1 cup diced celery

1/4 cup minced onion

1/3 pound mushrooms, sliced

1/3 teaspoon salt

1/4 teaspoon dried sage

1/4 teaspoon dried thyme

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1. Rinse wild rice in 3 changes of hot tap water. In a medium saucepan over high heat, bring the wild rice and chicken broth to a boil. Reduce heat to a simmer and cover. Cook until the wild rice is tender, about 60 minutes. Remove from heat and drain any excess liquid. Place the rice in a medium bowl, fluff with a fork, and set aside to cool.

2. In a large saute pan over medium heat, melt the butter. Stir in the celery, onions, and mushrooms and cook, stirring frequently, until tender, 5 to 7 minutes. Stir in the rice, salt, sage, and thyme. Remove from heat and cool.

3. Place the stuffing in the cavity of a turkey or chicken. Roast or cook the meat until the meat is done and the stuffing reaches an internal temperature of 165 degrees. Alternatively, place the stuffing in a baking dish, cover with foil, and bake at 350 degrees until the stuffing is hot, 45 minutes to an hour.

Per serving (based on 6): 262 calories, 7 grams protein, 25 grams carbohydrates, 2 grams sugar, 16 grams fat, 41 milligrams cholesterol, 342 milligrams sodium, 3 grams dietary fiber.

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