Rice Stuffing W/ Mushrooms & Chestnuts (Gluten Free)

As a teenager, a friends' mother made this for Thanksgiving. She was an old hippie and I loved being in her kitchen which was filled with earthiness and health. I was amazed at how delicious this was and can still remember her telling me everything she put in it as I was intent to make it myself. Surprisingly I haven't made it but wanted to write it down somewhere. Since it was not given to me as a written recipe I am guessing quantities and a couple minor ingredients. I can't wait to make this. Herbamare is a brand of sea salt flavored with herbs that is essential and perfect for this. You will find it in the health food store but can substitute another salt if necessary.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 2  cups cooked basmati rice (white or brown)
• 1  cup  cooked wild rice
• 1  cup button mushroom, sliced
• 3  portabella mushroom caps, chopped
• 1  cup  oyster mushroom, chopped
• 1  onion, diced
• 4  garlic cloves, minced
• 1  cup celery, chopped
• 2  cups chestnuts, chopped
• 1⁄4 cup fresh sage, minced
• 1  tablespoon dried marjoram
• 2  teaspoons  herbamare seasoning salt
• 1⁄2 teaspoon pepper
• 3  tablespoons olive oil

Directions

1. *Rices should be cooked in vegetable or mushroom broth for optimum flavor.