Wild Rice & Oyster Mushroom Stuffing


1 cup wild rice

2 tbsp butter

one shallot (chopped)

300 g A.P.F. Oyster mushrooms (stems removed)

40 g parsley (chopped)

500 g cooked white rice

chicken stock

to taste salt & pepper


* Place wild rice in a medium pot and cover with chicken stock or water and a pinch of salt

* Bring to a boil and turn down to a simmer for 45 minutes or until rice just pops open, drain

* Heat butter in sauté pan over medium high heat and add shallot and mushrooms and cook until soft and brown

* Remove from heat and to bowl with wild rice and white rice, mix in chopped parsley and some chicken stock to moisten rices

* Season with salt and pepper and place in the cavity of a whole chicken and roast