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My review
Cranberry Pecan Brown Rice Stuffing
24
Minute Rice
"This stuffing also makes an excellent and flavorful side dish."
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Ingredients
servings 166Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Prepare 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 sauce pan over high heat and add margarine.
- 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.
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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.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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Newest
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 ...
11/30/2016
We really enjoyed this dish, and I don't usually like brown rice. I did make a few changes, I know, I know. I shouldn't be rating and reviewing it if I changed it, but the recipe deserves feedba...
10/30/2015
Great flavor! I added 1/4 cup of sour cherry jam, and used orange juice instead of chicken stock (no orange peel). Turned out to be a fabulous side dish.
11/28/2015
Made this for a family Thanksgiving. Very good. I didn't set it at the table-we had last-minute additions and I didn't think they would care for it-but my son-in-law found it in the kitchen an...