4 oz Safflower oil
1/2 cup onion, chopped
1/2 cup celery, chopped
5 cups wild rice, cooked a day before and left out overnight (cook the rice with 5 cups of water and 5 cups bullion)
1/2 tsp. rubbed sage
1/2 tsp. thyme
1/4 tsp. savory
1/2 cup parsley, chopped
1/2 cup pumpkin seeds
1/2 cup slivered almonds
Heat up the oil in a frying pan. Add the onion and celery and cook
until tender/crisp (about 5 minutes). Add rice to the fry pan and heat through.
Add all the seasonings, pumpkin seeds, almonds, salt and pepper to taste.
Makes enough to stuff a 10 to 12 lb. turkey. Or bake in a covered baking dish
at 325 for one hour.
Variations: walnuts, pine nuts, shitake mushrooms, fennel or even unsweetened dried cranberries.