This Cranberry Pecan Rice and Quinoa Stuffing will remind you of Thanksgiving, thanks to nutty quinoa, dried cranberries, toasted pecans, savory chicken and veggies.
This dish is a perfect holiday or special-occasion side. Made using Minute® Instant Rice & Quinoa, sautéed onion, crisp celery and tangy dried cranberries all simmered in broth it’s especially good topped with toasted, chopped pecans!
Heat oil in a medium saucepan over medium heat. Sauté onion and celery for 2 minutes, or until starting to soften.
Add broth, cranberries and poultry seasoning. Bring to a boil and stir in rice and quinoa.
Cover, reduce heat and simmer for 10 minutes. Remove from heat and fluff with fork. Stir in pecans and season with salt and pepper.
For a vegetarian version of this dish, simply replace the chicken broth with vegetable broth.
This Cranberry Pecan Rice and Quinoa Stuffing is a perfect side for the holidays or any special occasion! Ready in 20 minutes, it also fits into any schedule, from chaotic, pre-holiday planning to last-minute weeknight prepping.
With our Minute® Instant Rice & Quinoa cooked in a savory chicken broth and flavored with poultry seasoning, this recipe starts with a cozy and comforting taste that will remind you of Thanksgiving. Plus, much like the holiday dinner itself, it offers a cornucopia of flavors.
Enjoy sweet dried cranberries, toasted pecans and the classic mix of onions and celery in this dish. On top of these flavors, you’ll also have the nutty taste of our instant quinoa and chewy bites of whole grain brown, red and wild rice.
This recipe has almost everything you could want from a Thanksgiving-style side dish; a simple mix of vegetables, chicken stock, cranberries and pecans. There’s only one crucial ingredient missing from this meal — the turkey, of course! Even when roasting a turkey is out of the question, enjoy this side with a juicy turkey burger or have it with Leftover Turkey and Rice Enchiladas for a savory weeknight dinner that has all the elements of a classic Thanksgiving meal.