Cranberry-Pecan Brown Rice Stuffing |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Not much to say for this recipe. It sounded really good in the magazine 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 |
Directions:
1. Prepare rice according to package directions.
2. In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
3. Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes.
4. 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.
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