A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cranberry-Pecan Brown Rice Stuffing
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- #89683
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup brown rice
1/2 cup dried cranberries
1 teaspoon dried orange peel
1/2 cup chicken stock
1 tablespoon margarine
1/2 cup celery, finely chopped
2 tablespoons shallots, finely chopped (may substitute onion)
1 teaspoon poultry seasoning
1/2 cup toasted pecans, chopped
1/4 cup fresh parsley, chopped
salt and pepper, to taste
directions
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, shallots and poultry seasoning and saute 3 minutes.
Stir in cranberries, orange peel, chicken stock, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.
To toast pecans: Preheat oven to 350 degrees F. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Cool.
added by
mrsholmes
nutrition data
150 calories, 7 grams fat, 20 grams carbohydrates, 3 grams protein per serving.
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