Brown Rice Stuffing

Serves 4

5 slices whole wheat bread toasted and cut in ½ inch cubes
2 cups quick cook brown rice cooked
½ an onion ¼ inch dice
3 stalks celery ¼ inch dice
3 tablespoon soy butter
1 tablespoon chopped sage
1 tablespoon chopped thyme
3 cups vegetable stock

1. Follow directions for the quick cook rice and set a side
    then heat a sauce pan then melt the butter, add the onions 
    and celery, stir two minutes, add the rest of the ingredients, 
   season with salt and pepper.
2. Bake in the oven for thirty minutes