Cranberry Pecan Brown Rice Stuffing

Rating: 4.8 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This stuffing also makes an excellent and flavorful side dish.

By Minute Rice

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Prepare rice according to package directions.

    Advertisement

  • 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.

Tips

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

Per Serving:
166 calories; protein 2.6g 5% DV; carbohydrates 25.2g 8% DV; fat 7.5g 12% DV; cholesterol 0.3mg; sodium 35.2mg 1% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Heather Pulley
Rating: 4 stars
03/19/2014
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. Read More
Helpful
(4)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Heather Pulley
Rating: 4 stars
03/18/2014
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. Read More
Helpful
(4)
Katie S
Rating: 5 stars
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 feedback. I didn't have dried orange peel so I used orange zest; I didn't have minute rice so I used regular brown rice which I cooked in my home made turkey stock. The turkey stock really upped the flavor in the rice. Everything else was as the recipe said. The results were very tasty. The things that needed improvement were the texture of the rice. It was a little gummy I think if I had used the minute rice that would not have been a problem. Maybe the turkey stock added to that texture problem. The other thing is the amount of dried cranberries. I thought that the next time I would reduce the amount. A little too sweet for me. I quadrupled the recipe and took it to a funeral reception. It was very well received many having seconds and several people asked for the recipe. Read More
Helpful
(1)
gardengretch
Rating: 5 stars
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. Read More
Helpful
(1)
Advertisement
Elle
Rating: 5 stars
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 and had several helpings before the others noticed and finished it. The adults all loved it. This would be a great side dish with chicken. I used cooked brown rice in place of the Minute Rice. Reheats well. Read More
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 10/19/2020