Recipe - Herbed Rice-And-Wheat Stuffing

1 teaspoon Olive oil
Three fourths cup White wine or broth
One half cup Minced onion
One half cup Minced celery
3 cup Cooked wild rice
1 cup Cubed wholewheat bread
One half cup Currants or raisins
One half cup Minced fresh parsley
2 tablespoon Dried chives
One half teaspoon Dried sage
One half teaspoon Dried thyme

Heat oil and wine in large skillet over nediumhigh heat until simmering.
Add onion, stirring to coat with liquid. Saute 5 minutes, stirring
frequently. Add celery and cook 3 minutes Remove from heat.

Stir in cooked wild rice. bread cubes, currants, parsley, chives, sage and
thyme. Heat through before serving. Makes 6 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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