Wild Rice Stuffing, Vegetarian Version

1) Cook rice according to package directions and while that’s cooking…

2) Finely chop celery, carrots and shallot. Set aside.

3) Cut the bread into a small dice (you can use any hearty Artisan bread if you like).

4) Slice mushrooms.

5) Melt butter and olive oil over a medium heat in a good sized skillet, then add the mushrooms, let them brown a little, then add the celery, carrots, shallot and bread. Stir around and let it cook together for a few minutes. Add a little more olive oil if desired, but you want the bread to get a little browned. Add seasoning and 1 cup of stock* to the mixture. Mix.

6) Turn off the heat and add the cooked rice to the skillet and mix it together.

7) At the last, add the 1/2 cup of dried cranberries, and mix.

8) Grease a loaf pan, and scoop the rice mixture into it, then pour the remaining 1/2 cup of vegetable stock over the whole thing.

Place in a 350F oven and bake for 30 minutes. **

* You can also use chicken or turkey stock here if you like.
** You can prepare this early in the day and then reheat it just before serving.