Wild Rice & Mushroom Stuffing

ingredients
6 ounces wild rice (1 cup), rinsed
1 cup dried cranberries or raisins
4 tablespoons butter
3 medium carrots, cut into 1/4 inch dice
2 celery stalks, cut into 1/4 inch dice
1 medium onion, cut into 1/4 inch dice
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon coarsely dried thyme
8 ounces shitake mushrooms, stems discarded, caps sliced
10 ounces white mushrooms, sliced
2 cups long-grained white rice
1 can (14 ounces) chicken broth

preparation
Preheat oven to 325 degrees F.

In a 2-quart saucepan, heat wild rice and 2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 35 to 40 minutes or until wild rice is tender. Stir in cranberries; heat 1 minute. Drain wild rice mixture if necessary.

Meanwhile, in a nonstick 5 to 6 quart dutch oven, melt 2 tablespoons butter over medium heat. Add carrots, celery, and onion, and cook 12 to 15 minutes or until tender and golden. Stir in salt, thyme and pepper, and cook 1 minute; transfer to medium bowl.

In same dutch oven, melt remaining margarine over medium high heat. Add mushrooms, and cook 12 minutes or until tender and golden and liquid evaporated; transfer to bowl with vegetables.

In same dutch oven, heat white rice, broth and 1-3/4 cups water to boiling over high heat. Reduce heat to low; cover and simmer 18 to 20 minutes until tender. Stir wild rice mixture and vegetable mixture into rice.

Spoon stuffing into 13"x9" glass baking dish or shallow 3-1/2 quart casserole. Cover with foil and bake in preheated 325 degree F oven 20 minutes or until heated through.