Stuffing With Wild Rice

Directions

1. 1
   Preheat oven to 375 degrees F.
2. 2
   Lightly grease a 9-inch square baking dish and set aside.
3. 3
   To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan.
4. 4
   Bring to a simmer, cover and cook until tender, about 1 hour.
5. 5
   Drain rice and transfer to a large bowl.
6. 6
   Heat olive oil in a medium skillet.
7. 7
   Add onion and celery and season with salt, Essence, and black pepper.
8. 8
   Cook until softened, about 5 minutes.
9. 9
   Add parsley and thyme and cook another minute.
10. 10
    Remove from the heat and add to bowl with rice.
11. 11
    Add 4 cups of crumbled bred cubes and pecans to the rice mixture and stir to combine.
12. 12
    Transfer rice mixture to baking dish.
13. 13
    Drizzle remaining 1 cup chicken stock and butter over mixture.
14. 14
    Bake until stuffing is golden and crispy, about 30-40 minutes.