Nutty Rice Stuffing Or Casserole
["1/2 c. each: chopped onion, celery (with tops) and mushrooms", "1 Tbsp. chopped shallots", "3 Tbsp. minced scallions", "1 tsp. minced garlic", "1/4 c. chopped parsley", "1/4 c. butter or margarine", "1/4 c. coarsely chopped water chestnuts", "1/4 c. coarsely chopped walnuts", "1/4 tsp. marjoram leaves or to taste", "1/8 tsp. each: thyme and sage leaves", "3 c. cooked brown rice (long grain preferred, 1 c. uncooked)", "1 egg, slightly beaten", "2 Tbsp. chicken broth or bouillon", "1/2 c. snipped pitted prunes (optional)", "salt and freshly ground pepper"]
["Saute onion, celery, mushrooms, shallots, garlic, scallions and parsley in butter until limp.", "Add water chestnuts, walnuts and herbs and cook over low heat for about 1 to 2 minutes.", "Mix with cooked rice and cool slightly.", "Combine egg and broth and stir into rice mixture along with prunes.", "Season to taste with salt and pepper.", "Use as stuffing or a side casserole.", "Makes 4 cups or stuffs a 4 to 5 pound roasting chicken.", "If used as a side casserole, put in 1 1/2-inch high roasting pan; oil the top and bake until golden on top (1/2 hour approximately)."]
["onion", "shallots", "scallions", "garlic", "parsley", "butter", "water chestnuts", "walnuts", "marjoram", "thyme", "brown rice", "egg", "chicken broth", "prunes", "salt"]