Nutty Rice Stuffing Or Casserole - cooking recipe

Ingredients

1/2 c. each: chopped onion, celery (with tops) and mushrooms
1 Tbsp. chopped shallots
3 Tbsp. minced scallions
1 tsp. minced garlic
1/4 c. chopped parsley
1/4 c. butter or margarine
1/4 c. coarsely chopped water chestnuts
1/4 c. coarsely chopped walnuts
1/4 tsp. marjoram leaves or to taste
1/8 tsp. each: thyme and sage leaves
3 c. cooked brown rice (long grain preferred, 1 c. uncooked)
1 egg, slightly beaten
2 Tbsp. chicken broth or bouillon
1/2 c. snipped pitted prunes (optional)
salt and freshly ground pepper

Preparation

Saute onion, celery, mushrooms, shallots, garlic, scallions and parsley in butter until limp.
Add water chestnuts, walnuts and herbs and cook over low heat for about 1 to 2 minutes.
Mix with cooked rice and cool slightly.
Combine egg and broth and stir into rice mixture along with prunes.
Season to taste with salt and pepper.
Use as stuffing or a side casserole.
Makes 4 cups or stuffs a 4 to 5 pound roasting chicken.
If used as a side casserole, put in 1 1/2-inch high roasting pan; oil the top and bake until golden on top (1/2 hour approximately).