Wild Rice Stuffing - cooking recipe

Ingredients

2 (13 3/4 ounce) cans chicken broth or (13 3/4 ounce) cans vegetable broth, for vegan version
2/3 cup wild rice, uncooked
1 teaspoon salt
1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 1/2 cups water
2 tablespoons vegetable oil, divided
4 medium carrots, sliced
2 medium celery ribs, sliced
1 medium onion, chopped
10 ounces mushrooms, sliced
1 1/2 cups long-grain rice
1/4 cup chopped fresh parsley

Preparation

In 4-quart saucepan over high heat, heat chicken broth, wild rice, salt, thyme, and 1 1/2 cups water to boiling.
Reduce heat to low; cover and simmer 35 minutes.
Meanwhile, in nonstick skillet over medium-high heat, heat 1 tablespoon vegetable oil.
Add carrots, celery, and onion and cook until tender-crisp, stirring occasionally.
Remove carrot mixture to bowl.
In same skillet, add 1 tablespoon vegetable oil, cook mushrooms until golden brown and all liquid evaporates.
Stir long-grain rice, carrot mixture, and mushrooms into wild rice; heat to boiling over high heat.
Reduce heat to low; cover and simmer 20 minutes longer or until all liquid is absorbed and rice is tender.
For Vegan or Vegetarian use the vegetable broth.
Stir in chopped parsley.
Use to stuff 12 to 16 pound turkey or serve on the side.