Celebrate Thanksgiving any day of the year with this Cranberry Pecan Brown Rice Stuffing made with sautéed celery, shallots and poultry seasoning.
This whole grain take on a Thanksgiving favorite is a great way to switch things up this year. But keep in mind, this dish is great for any day, not just Thanksgiving! The celery and toasted pecans provide a crunchy bite to this delicious dish.
Prepare rice according to package directions.
In a medium, microwave-safe bowl, mix together chicken broth, cranberries and orange zest and microwave on HIGH for 2 minutes. Set aside.
Heat a large saucepan over high heat and add butter. Stir in celery, shallots and poultry seasoning and sauté for 3-5 minutes, or until just starting to soften.
Stir in cranberry mixture, pecans, parsley, salt, pepper and rice and cook over medium heat for 3 more minutes, or until all liquid is absorbed.
For added flavor, prepare rice with turkey or chicken stock instead of water.
To toast pecans, pre-heat oven to 350ºF. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn.
Not Thanksgiving? No problem! Now you can satisfy your stuffing craving any time of the year with the help of this Cranberry and Pecan Brown Rice Stuffing dish. Using Minute® Instant Brown Rice, which cooks up in just 10 minutes, you can toss this flavorful dish together in no time! The cranberries will remind you of Thanksgiving while also providing vitamin C and complementing the toasted pecans.
For a post-holiday feast, serve this stuffing dish with some Leftover Turkey Enchiladas or maybe Leftover Turkey Soup. Or try this Asian-inspired scrambled eggs and rice for a special holiday breakfast.
Minute® Instant Brown Rice makes stuffing with the perfect balance between soft and crunchy. It’s also a source of energizing whole grains. You’ll love the combination in this dish of brown rice, savory chicken broth, tangy dried cranberries, orange zest, crunchy celery and parsley — all your Thanksgiving faves!
To give your pecans a sweeter touch, toss them in a honey glaze by combining 1/2 tablespoon honey and 1/4 tablespoon water in a bowl. Add the 1/2 cup of pecans to the bowl and stir until evenly coated. Lay on a baking sheet and bake for 5 minutes at 350ºF. Just be sure to use a parchment-lined baking sheet to prevent the nuts from sticking. If you are looking for some vegetearian options try our:vegetarian stuffed eggplant.