2 C. brown rice

4 C. liquid (broth from boiling the giblets and water to make up the difference)

1/2 C. butter or olive oil

1 large or two medium onions, sliced or chopped fairly fine

2 bell peppers, sliced or chopped fine (any color works, but red is best)

2 stalks celery, sliced thin

1 head garlic, peeled and chopped fine

1/2 lb. mushrooms, sliced thin

1 large, tart apple, chopped

1/2 C. raisins or currants

2 tsp. Worcestershire sauce (or to taste)

1/2 tsp. curry

1 tsp. basil

1/2 C. chopped nuts (optional)


Cook rice in liquid until done, about 45 minutes. Meanwhile, sauté onion, bell

pepper, celery, garlic and mushrooms in butter or oil. You can use less oil if you like.


When vegetables are just tender, add remaining ingredients and toss together. Let

stand until rice is done to blend flavors. Mix with rice, and stuff the bird.


Whatever is left can be baked for 30 minutes in a casserole.