1 c. wild rice, washed
4 c. turkey or chicken broth
1 tbsp. butter, melted
2 tbsp. onion, finely chopped
1 tbsp. green pepper, finely chopped
1 c. mushrooms, sliced
1/8 tsp. black pepper

Cook rice in broth until tender, about 25 to 30 minutes. Drain. Saute onion and green pepper in butter for 2 minutes. Add mushrooms and saute until tender. Combine rice and vegetables. Stuff 6-8 pound turkey or bake in casserole at 350 degrees for 30 minutes. If a moister stuffing is desired, bake in covered casserole. Makes 4 1/2 cups, 95 calories per 1/2 cup serving.