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Cranberry Pecan Brown Rice Stuffing

Minute Rice

"This stuffing also makes an excellent and flavorful side dish."
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servings 166 cals
Original recipe yields 8 servings

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  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.


  • 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; 7.5 g fat; 25.2 g carbohydrates; 2.6 g protein; < 1 mg cholesterol; 84 mg sodium. Full nutrition

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Read all reviews 4
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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 ...

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...

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.

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...