Wild Rice Stuffing
1 cup wild rice cooked in broth
2 tbsp dry sherry
1 tablespoon dried thyme
3 large carrots, chopped
1/2 cup almond slivers
¾ cup dried cranberries
Scant 1 lb green beans, chopped into 1 inch lengths
1 bunch parsley, chopped
Heat a frying pan over medium heat. Add a bit of water, and sauté the onion and carrots for 2 minutes. Add the green beans, sauté for another minute, and then add the mushrooms. Sauté until tender, about 5 minutes.
Meanwhile, preheat the oven to 350.
Mix in the remaining ingredients with the sautéed veggies, remove from heat, and put in a casserole dish. Bake for 30 minutes, until heated through.