Set a large 6 to 8 quart saucepot over medium heat. Add the butter. Once melted, stir in the onions, bell pepper, celery, carrots, and mushrooms. Sprinkle generously with salt and pepper. Stir and sauté for 5 to 8 minutes to soften all the vegetables. Then add in the chopped sage and thyme. Sauté for one more minute.
Add the rice and vegetable broth. Stir well. Then cover and simmer according to the rice package instructions, usually 15 to 20 minutes.
Once the rice has absorbed all the broth and there are vent holes on the top of the rice, turn off the heat. Allow the rice to sit in steam another 5-10 minutes. Then fluff the rice dressing and stir in the parsley. Taste, then salt and pepper as needed. Serve warm.
This dressing can be served as-is, stuffing in a turkey, or placed in a dish and baked for a crispy top. It is gluten-free and vegan if using plant-based butter. However, you can add 1 pound pork sausage to give it a deeper meaty flavor if desired. If using vegetable base instead of broth, 1 like to use “heaping teaspoons” to give the dressing a little extra oomph!Leftovers will keep well for up to 4 days stored in an airtight container in the refrigerator.