Wild Rice And Pecan Stuffing - cooking recipe

Ingredients

7 c. chicken stock
1 bay leaf
1 1/2 c. wild rice
1 1/2 c. long grain white rice
1 stick unsalted butter
2 large onions, chopped
1 1/2 c. celery, chopped
1 c. mushrooms, sliced
4 garlic cloves, minced
2 tsp. dried thyme, crumbled
1/4 c. Madeira wine
2 eggs, beaten
1 c. chopped pecans
3/4 c. fresh parsley, finely chopped

Preparation

Bring 6 1/2 cups stock and bay leaf to boil in large saucepan. Add wild rice.
Reduce heat, cover and simmer for 30 minutes. Add long grain rice; cover and cook until both rices are tender and stock is absorbed, about 20 minutes more.
Transfer to large bowl.