This stuffing also works well and tastes great as a side dish.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups Minute® Brown Rice, uncooked
- ½ cup dried cranberries
- 1 teaspoon dried orange peel
- ½ cup chicken stock
- 1 tablespoon margarine
- ½ cup celery, finely chopped
- 2 tablespoons shallots, finely chopped
- 1 teaspoon poultry seasoning
- ½ cup pecans, chopped and toasted
- ¼ cup fresh parsley, chopped
- 1 pinch salt and ground black pepper, to taste
Instructions
- 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.
- 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
| Calories | 166 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 35 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Changed almonds for pecans and it was great!
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.
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.
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.
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.