Wild Rice Stuffing

This is an earthy pilaf that can get eaten straight from the pot, or stuffed into a turkey.

Remove the leaves from 2 leeks, then clean the shanks.  Slice thinly.

Cut the green stems off 1 fennel bulb and reserve for stock-making or discard.  Cut the bulb in half from top to bottom, then thinly slice both halves.

Clean and trim wild mushrooms to make 1 C. sliced.

Saute the leeks and fennel in 3 T. olive oil.  Add salt and pepper as well as a dozen fresh thyme leaves or a pinch of dried.  When the vegetables are quite soft, add the mushrooms.  Continue to cook until tender.

Add 1 C. wild rice blend to the saucepan along with 4 C. water or stock.  Add 1 t. salt.  Bring to a boil, then cover and simmer until the rice is cooked.

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