Cranberry-Pecan Brown Rice Stuffing

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  • 1 cup brown rice
  • 1/2 cup dried cranberries
  • 1 teaspoon dried orange peel
  • 1/2 cup chicken stock
  • 1 tablespoon margarine
  • 1/2 cup celery, finely chopped
  • 2 tablespoons shallots, finely chopped
  • 1 teaspoon poultry seasoning
  • 1/2 cup toasted pecans, chopped
  • 1/4 cup parsley, chopped
  • Salt and pepper to taste


  1. To toast pecans, heat oven to 350 degrees F.
  2. Place pecans on a small cookie sheet, and bake 5 minutes. Be careful not to burn. Cool.
  3. Cook rice according to package directions.
  4. In a medium microwave-safe bowl, mix cranberries and orange peel with chicken stock and microwave on HIGH for 2 minutes. Set aside.
  5. Heat a large saucepot over high heat and add margarine. Stir in celery, shallots and poultry seasoning, and sauté for 3 minutes.
  6. Stir in cranberries, orange peel, chicken stock, pecans, parsley, and rice, and cook over medium heat for 3 more minutes or until all liquid is absorbed.

Yield: 8 servings

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