Stuff your holiday bird with this thyme-seasoned wild and brown rice stuffing with mushrooms, celery and water chestnuts.

Wild Rice Stuffing

1/4 cup wild rice, uncooked
1/4 cup brown rice
1 1/2 cups water
1/2 cup onion, chopped
1 chicken bouillon cube
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
2 cups fresh mushrooms, sliced
1/2 cup celery, chopped
1/2 cup water chestnuts, chopped

1. Combine wild and brown rice and rinse in a strainer under cold running water for 1 minute.
2. In medium saucepan, combine rice mixture, water, onion, bouillon cube, thyme and pepper. Bring to a boil while stirring to dissolve bouillon cube; reduce heat to low and cover. Simmer for 45 minutes.
3. Stir mushrooms, celery and waterchestnuts into rice mixture. Return to boiling; reduce heat. Simmer, covered for 10 to 20 minutes more, or until celery is just tender, stirring occasionally.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.