Best Cranberry Pecan Brown Rice Stuffing Recipes

CRANBERRY PECAN BROWN RICE STUFFING

Cranberry Pecan Brown Rice Stuffing image

This stuffing also makes an excellent and flavorful side dish.

Provided by Minute Rice

Categories Trusted Brands: Recipes and Tips Minute® Rice

Yield 8

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g

CRANBERRY-PECAN BROWN RICE STUFFING

Cranberry-Pecan Brown Rice Stuffing image

Make and share this Cranberry-Pecan Brown Rice Stuffing recipe from Food.com.

Provided by Skippy BW

Categories Brown Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup brown rice
1/2 cup dried cranberries
1 teaspoon dried orange peel
1/2 cup vegetable broth
1 tablespoon margarine
1/2 cup celery, finely chopped
2 tablespoons shallots, finely chopped (substitute with onions if you want)
1/4 cup parsley, chopped
1 teaspoon poultry seasoning
1/2 cup toasted pecans, chopped
salt & pepper

Steps:

Prepare rice according to package directions.
In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes.
Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.

Nutrition Facts : Calories 304.4, Fat 14.1, SaturatedFat 1.6, Sodium 49.6, Carbohydrate 40.9, Fiber 3.9, Sugar 1.7, Protein 5.4

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