- 2 Cups diced celery
- 1 larged chopped onion
- 1/2 Cup butter
- 2 Cups brown rice
- 1 handful of button muhrooms
- 1/2 Cup celery leaves chopped
- 2 chicken bouillon cubes
- 4 1/2 Cups of water
- 2 Teaspoons salt
- 1 1/2 Cup poultry seasoning
- 1/4 Teaspoon pepper
- 1 Cup coarsely chopped walnuts
Chop the celery and onion, and sauté in butter in a large saucepan. Stir in the rice and sauté slowly, stirring often for roughly 10 minutes, or until the rice is golden and the vegetables are soft.
Cut the mushrooms in half and stir in with the celery leaves, bouillon cubes, water (pour ½ cup at a time as you might not need full 2 cups), and seasoning. Bring to a boil and keep stirring until the bouillon cubes have dissolved.
Cover the saucepan and reduce heat to a simmer and add in the chopped walnuts. Leave your stuffing on a low heat for 20 minutes until the rice has absorbed the liquid and it has softened.