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Cranberry-Pecan Brown Rice Stuffing
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
To toast pecans, heat oven to 350 degrees F.
Place pecans on a small cookie sheet, and bake 5 minutes. Be careful not to burn. Cool.
Cook rice according to package directions.
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 saucepot over high heat and add margarine. Stir in celery, shallots and poultry seasoning, and sauté for 3 minutes.
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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