Instructions: Heat a large, nonstick pan over medium-high heat until very hot. (A smaller pan may be used, but food will need to be cooked in batches.)

Place 1 tablespoon oil in pan and heat until very hot. Add onion and garlic and saute until onion is translucent and mixture is golden.

Add 4 1/2 cups broth and bring mixture to boil. Add wild rice, reduce heat to simmer, cover pot and simmer 25 minutes.

Add brown rice and remaining 3 3/4 cups broth to pot. Bring mixture to boil and immediately reduce heat to simmer. Cover pot and continue cooking until both wild and brown rice are barely tender, about 35 to 40 minutes.

While rice is cooking, heat a large, nonstick pan over medium-high heat until very hot. Place 2 teaspoons oil in pan and heat until very hot. Stirring constantly, saute mushrooms, cooking in batches if necessary, depending on size of pan, so they are not crowded. If cooking in batches, transfer each finished batch to a bowl and begin process again, using a little more oil each time, until all mushrooms are sauteed. When rice is barely tender, mix in parsley, sage, green onion and nuts. Cover and cook on low heat about five minutes longer, or until green onion is soft and rice is tender.

Remove pot from heat, uncover and allow rice to cool slightly.

Add mushrooms and stir until well combined. Add salt and pepper to taste and more sage, if desired.

Serve immediately or store, tightly covered, in refrigerator for up to two days. Reheat chilled stuffing before serving.

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