Stuffing Success!

I am stuffed, that's for sure.  I'm a little concerned that I have gained back every last ounce I lost over the last 6 weeks.  Too much yummy food and too much drink!  So between tomorrow and Christmas I'm giving up latte's and limiting myself to one beer a week.  I will of course be hitting it hard in stroller fitness to help out as well. 

I was in charge of stuffing this year, and that is my great Stuffing Success!  Once again thank you to Rachel Ray, I get so many of my recipes from her magazine!

Wild Rice & Mushroom Stuffing
Serves 8 Prep 1 hour Bake 1 hour

What you need:
2 large leeks, white and green parts separated and well rinsed (really well rinsed!)
4 1/2 cups chicken or vegetable broth
2 cups wild and whole grain rice mix (I used only brown rice as I was trying to save money)
7 tbsp. butter
3/4 cups sliced almonds
1 lb. mixed sliced mushrooms (such as cremini, oyster, morels, shiitake) - I used mostly normal old white mushrooms and added a few of the fancy ones in, again was a money saving effort.
1/2 cup dried currants
1/2 cup chopped fresh parsley
2 tbsp. grated lemon zest (from 2 lemons)
3/4 tsp ground allspice

1.  In a large saucepan, combine the leek greens, chicken broth, rice mix, 2 tbsp. butter and 1/2 tsp. salt.  Bring to boil, lower the heat, cover and simmer until the liquid is mostly absorbed and the rice is cooked, about 50 minutes.  Discard the leek greens and scrape the rice mixture (including any liquid) into a large bowl. 

2.  Preheat the oven to 350.  Grease a 9 X 13 inch baking dish.  Spread the almonds on a baking sheet and bake until toasted, about 8 minutes.  Add to the rice. 

3.  Meanwhile, chop the leek whites.  In a large skillet, melt 2 tbsp. butter over medium heat.  Add the leek whites and cook until tender, about 5 minutes.  Transfer to the rice.  Melt the remaining 3 tbsp. butter in a skillet and add the mushrooms.  Cook, stirring occasionally, until nicely browned, about 12 minutes.  Scrape into the bowl with the rice and add the currants, parsley, lemon zest, allspice, 1 tsp. salt and 1/2 tsp. pepper.  Mix well and transfer to the prepared baking dish, patting the stuffing down.  Cover with greased foil and bake until hot, about 45 minutes.  Uncover and bake until lightly browned, about 15 minutes. 

Everyone who tried it loved it!  I made a double batch to feed 16 people (some kids) and only needed a single batch.  I LOVE how this turned out and can't wait to make it again!