Brown Rice Stuffing
(Yvonne's version)

This can be used to stuff baked squash like an acorn, or as a nice
side for a holiday dinner. To stuff a squash, cut the squash in half,
remove the seeds and bake cut side down on a greased baking dish at
350 degrees for about 30 minutes first.

4 cups cooked short grain brown rice
1 small onion chopped
3 cloves garlic minced
1/2 lb. mushrooms chopped (cremini work well)
1/4 cup pine nuts
1/2 cup raw sunflower seeds
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
2 tablespoons of olive oil or butter
pepper & herbs to taste

Steam or boil 2 1/2 cups of brown rice for about 30-45 minutes to get four cups cooked rice. In a skillet, sauté the onion and garlic in the oil. Add the mushrooms and sauté until cooked. Add the pine nuts and sunflower seeds to sauté and then add a dash of pepper and a few leaves of basil or other herb.

In a large mixing bowl, combine the rice and sauté mixture. Add the
parmesan and mix. Add the cheddar cheese and mix. Bake in a baking dish or in squash for about 30 minutes at 350 degrees.