Wild Rice Stuffing
(6 cups)
1/2 green pepper, cut into strips
3 celery stalks, chopped
2 medium onions, quartered
1/4 lb mushrooms, sliced
2 cups chicken stock
1/2 cup vegetable oil
1-1/2 cups uncooked wild rice
1 tsp salt
1/2 tsp freshly ground pepper
Place vegetables in container of food processor. Add stock and blend until vegetables are chopped. Drain; reserve stock.
Heat oil in skillet. Add rice and saute for 10 minutes. Stir in reserved stock and salt and pepper. Cover, bring to a boil, and cook for 45 minutes. Add chopped vegetables.