Wild Rice Stuffing or Side Dish

1 cup wild rice
4 cup chicken broth
1 cup diced celery
1/4 cup instant minced onion (or ½ cup fresh)
1/2 cup melted butter
1 (4 oz.) can mushrooms
1/2 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. pepper
1/4 tsp. rosemary
1 tsp. seasoned salt
1/4 tsp. thyme
Salt to taste

Wash wild rice well. Add to boiling broth, bring to boil again, cover and simmer 35-45 minutes until tender. Stir occasionally with fork. All broth should be absorbed. Saute celery and onion in butter 2 to 3 minutes. Drain mushrooms, reserving 2 Tbsp. liquid, add to onions and celery along with remaining ingredients, saute briefly and add to rice. Makes 6 cups, enough for 10 lb. turkey.

This is Grandma Piotrowski's recipe, cooked by Rosie for Thanksgiving in Tucson 2002.