This delicious recipe brought to you by Redi-Base, 'The Professional Soup Base For The Home Cook'.

Southern Rice Pilaf Stuffing

4 1/2 cups water

4 teaspoons Vegetable Redi-Base

1 bay leaf

3/4 cup wild rice

3/4 cup long-grain white rice

3 tablespoons butter

2 cups chopped cooked ham

1 1/2 cups chopped onions

1 1/2 cups chopped celery with leaves

1 bunch collard greens, sliced

2 teaspoons dried marjoram

3 cups dried bread cubes

1 cup pecans, toasted and chopped

1/4 teaspoon ground nutmeg

3 large eggs, beaten

1. Bring 3 cups water, 3 teaspoons Vegetable Redi-Base and bay leaf to a boil in medium saucepan. Stir in wild rice; reduce heat to low, cover and cook 30 minutes. Stir in white rice; cover and cook until both are tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl. Discard bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add ham, onions and celery and saute until onions are tender, about 10 minutes.
3. Add Collard greens and marjoram and saute until greens wilt, about 3 minutes. Add mixture to rice. Mix in bread cubes, pecans, beaten eggs and nutmeg.
4. Mix together remaining 1 1/2 cups water and 1 teaspoon Vegetable Redi-Base and add to stuffing for more moisture.
5. Bake stuffing, covered, in a well-greased baking pan for about 30 minutes at 375°F (190°C). Enjoy!

Makes 12 cups.

Recipe used with permission by the Redi-Base Soup & Sauce Company;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.