By the New York Times
Link to Wild Rice, Almond and Mushroom Stuffing or Pilaf recipe.
GV comments: This is an absolutely lovely dish and can serve as a side dish or entree. The flavors (mushrooms, garlic, almonds, sherry, and three fresh herbs) mingle in a way that keeps you eating so you can guess what's in it. The chewy wild rice slows you down and invites you to relax and enjoy. This comforting dish is perfect for fall and winter holidays.
Timing: About an hour if you work on the vegetables while the wild rice is cooking.
Nutrition: If you leave out the oil, this is almost whole-food unprocessed. The sherry isn't whole-food (alcohol doesn't grow on trees, you know!)