Source: dLife

Mushrooms, water chestnuts, and fresh herbs add great flavor to this brown rice stuffing.

Servings

1 cup long grain brown rice
2.5 cup low sodium chicken broth
1 tbsp vegetable oil
2 cup fresh chopped celery
1 cup fresh chopped onion
4 oz canned mushroom slices, drained
8 oz sliced water chestnuts , drained
0.5 tsp fresh thyme
0.5 tsp dried rosemary
0.06 tsp black pepper
0.25 tsp salt
0.5 tsp ground sage

1 In saucepan, over medium heat combine rice and broth. Bring to boil, stirring occasionally.
2 Cover, reduce heat and simmer 45 to 50 minutes until all liquid is absorbed.
3 In separate saucepan, add oil to and heat to medium.
4 Add celery, onions, and mushrooms. Sauté until onions are tender, stirring frequently.
5 Stir water chestnuts into vegetables.
6 Add thyme, rosemary, salt, pepper, and sage. Cook over low heat 4 minutes, stirring frequently.
7 Add rice, toss, and serve.