Mushroom And Brown Rice "Stuffing" - cooking recipe

Ingredients

2 lb. fresh mushrooms
6 c. beef broth or bouillon
1 tsp. thyme leaves, crushed
1/4 tsp. ground black pepper
2 c. chopped walnuts
1/2 c. chopped scallions (green onions)
1/2 c. butter or margarine
2 tsp. salt
1 tsp. sage leaves, crushed
3 c. brown rice (uncooked)
1 1/2 c. golden raisins

Preparation

Rinse, pat dry and slice mushrooms (make about 11 cups).
In a large saucepot, melt one-third of the butter.
Add about one-third of the mushrooms; saute until golden, about 3 minutes.
Remove with a slotted spoon.
Repeat 2 more times with remaining mushrooms and butter.
Return mushrooms to saucepot.
Add beef broth, salt, thyme, sage and black pepper; bring to a boil.
Add walnuts, raisins and scallions; continue to simmer until rice is tender, about 10 minutes.
If desired, spoon mushrooms and brown rice mixture into cavity.
Roast following favorite directions.
Yield: 12 cups.