Cranberry Pecan Brown Rice Stuffing

Cranberry Pecan Brown Rice Stuffing

1
Minute(R) Rice 0

"This stuffing also makes an excellent and flavorful side dish."

Ingredients {{adjustedServings}} servings 166 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Prepare rice according to package directions.
  2. In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  3. Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.
Tips & Tricks
Chef John's Mango Cranberry Sauce

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This tart, sweet relish needs no cooking, and the liqueur packs a subtle punch.

Footnotes

  • To toast pecans: Pre-heat oven to 350 degrees F. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Cool.
  • Onions may be substituted for the shallots.
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Reviews 1

  1. 2 Ratings

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PULLEYHEATHER
3/18/2014

My family really liked this. I sauteed my veggies in grapeseed oil rather than margarine. It was a tad on the bland side, but that may be because I used dried parsley rather than fresh. Very versatile as far as other spices that could be added.