Rice Pilaf Stuffing

Ingredients

• ¾ cup butter
• 3 cups long grain rice
• ¾ cup chopped onion
• 2 – 8 oz cans mushrooms (stems & pieces)*
• 3 cups diced celery
• ¾ cup chopped celery leaves
• 1 Tbsp salt
• 2 tsp Accent*
• ¼ tsp pepper
• ¾ tsp marjoram
• ¼ tsp sage
• ¼ tsp thyme
• 6 cups water

Directions

Melt butter in large saucepan. Add rice, onion, mushrooms, celery, celery leaves, salt, Accent, pepper, and spices. Sauté over medium heat, stirring constantly, 8 to 10 minutes or until chopped onion is lightly browned. Add water. Mix just to moisten the rice. Bring quickly to a boil over high heat, then reduce heat and simmer for about 30 minutes or until rice feels tender between fingers and has absorbed the liquid.

*Amy says: “I do not use the Accent so you could eliminate that. Also, I do not use canned mushrooms. I use 1 fresh package of mushrooms. Slice and sauté in butter and any red wine on low until reduced. Prepare ahead.”