Brown Rice Dressing

2 cups brown rice
4 cups liquid (broth from boiling the giblets
    and water to make up the difference)
1/2 cup butter or olive oil
1 large or two medium onions, sliced or
    chopped fairly fine
2 bell peppers, sliced or chopped fine (any
    color works, but red is best)
2 stalks celery, sliced thin
1 head garlic, peeled and chopped fine
1/2 pound mushrooms, sliced thin
1 large, tart apple, chopped
1/2 cup raisins or currants
2 teaspoons Worcestershire sauce (or to taste)
1/2 teaspoon curry
1 teaspoon basil
1/2 cup chopped nuts (optional)

Cook rice in liquid until done, about 45 minutes. Meanwhile, sauté onion, bell pepper, celery, garlic and mushrooms in butter or oil. You can use less oil if you like.

When vegetables are just tender, add remaining ingredients and toss together. Let stand until rice is done to blend flavors. Mix with rice, and stuff the bird!

Whatever is left can be baked for 30 minutes in a casserole.