Wild Rice and Mushroom Stuffing

This recipe makes an elegant alternative to ordinary bread stuffing.  It's rich flavored with two kinds of mushrooms and vegetables.  

1 cup wild rice, rinsed
3 3/4 cups water
1 cup dried cranberries 
4 Tbsp butter
3 medium carrots, peeled and cut int 1/4" pieces

2 stalks celery, cut into 1/4" pieces

1 medium onion, cut into 1/4" pieces

1 tsp salt

1/2 tsp dried thyme

1/4 tsp coarsely ground black pepper

8 oz shitake mushrooms, stems discarded, caps sliced

10 oz white mushrooms, trimmed and sliced

2 cups long-grain brown rice

14 oz chicken broth

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

Meanwhile, in a nonstick Dutch oven, melt 2 Tbsp butter over medium heat.  Add carrots, celery and onion.  Cook until tender and golden, 12 - 15 minutes.  Stir in salt, thyme, and pepper and cook 1 minute; transfer to a medium bowl.  

In the same Dutch oven, melt remaining 2 Tbsp butter over medium heat.  Add shitake and white mushrooms, and cook until tender and golden and liquid evaporates, about 12 minutes.  Transfer to the bowl with the vegetables.  

Preheat your oven to 325 degrees.

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

Spoon stuffing into a 13" x 9" glass baking dish or shallow casserole dish.  Cover with foil and bake until heated through, about 20 minutes.