Nutty Rice Stuffing

This is a recipe my dad found online when I was first diagnosed with Celiac disease. We made it for Thanksgiving, and it's been a staple on our holiday table ever since. The original recipe calls for 1/2 cup of mushrooms to be sauteed with the onion and the celery, but I don't care for them so we leave them out. Also, to clarify, the pumpkin seeds are deshelled - so it's only the green kernels.

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 3⁄4 cup butter
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1  garlic clove, minced
• 4  cups brown rice, cooked
• 1  cup wild rice, cooked
• 1⁄2 teaspoon rubbed sage
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon dried savory
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 cup  pumpkin seeds
• 1⁄2 cup  slivered almonds

Directions

1. Melt the butter in a frying pan. Add the onion, celery, and garlic and saute over medium-low heat until tender/crisp, about 5 minutes.
2. Add to the cooked rice and toss to mix.
3. Add all the seasonings, pumpkin seeds, almonds, and salt & pepper to taste.
4. Makes enough to stuff a 10-12 pound turkey. Or bake in a covered baking dish at 325 for 1 hour.