The full name is wild rice stuffing. Wash the rice thoughly. Bring the chicken stock to a boil, add the rice, simmer for 35 to 40 minutes, or until the rice is tender, the grains have opened, and the stock absorbed. While the rice cooks, fry the onions, celery, and pepper in the butter until soft but not brown. If using fresh mushrooms, cook them with the vegetables. If using canned mushrooms, drain and add after vegetables have cooked. Combine the vegetable mixture and seasonings with the cooked rice. Cool before stuffing the bird.{$7e}(Original recipe for 6)
