Mock Wild Rice Stuffing - cooking recipe

Ingredients

1/4 c. butter
1 1/3 c. Minute rice
1/4 c. chopped onion
1/2 lb. fresh mushrooms, chopped
1 c. chopped celery
1/4 c. chopped celery leaves
1 1/2 tsp. salt
dash of pepper
1/4 tsp. marjoram
pinch of sage
pinch of thyme
1 1/2 c. water
1/2 c. chopped pecans

Preparation

Melt
butter
in large saucepan.
Add rice, onion, mushrooms, celery,
celery leaves, salt, pepper and spices.
Saute over medium heat, stirring constantly, 8 to 10 minutes or until lightly browned;
add
water,
mix
just enough to moisten all rice, bring
quickly
to boil over high heat.
Reduce heat and simmer
2 minutes
fluffing
rice
gently once or twice with a fork. Remove from heat.
Add pecans and mix lightly with fork. Spoon stuffing
into
poultry.
Do not pack tightly.
Roast at once. Makes
enough
for 4 to 5 pound chicken, or use pheasant or quail or dove.