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, saut