BROWN RICE & CRANBERRY STUFFING

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 tablespoons olive oil
  • 3 medium carrots, cut into 1/2-inch dice
  • 2 medium fennel bulbs, cored and cut into 1/4-inch dice
  • 2 celery stalks, cut into 1/4-inch dice
  • 1 medium onion, chopped
  • 3 cups long-grain brown rice
  • 1 can (14 1/2 ounces) chicken broth
  • 3/4 cup dried cranberries
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon coarsely ground black pepper

Directions

  • Bown-Rice and Cranberry Stuffing
  • I made this for Christmas one year. Make the day before and reheat in the oven or microwave when ready to serve.
  • Ingredients
  • 2 tablespoons olive oil
  • 3 medium carrots, cut into 1/2-inch dice
  • 2 medium fennel bulbs, cored and cut into 1/4-inch dice
  • 2 celery stalks, cut into 1/4-inch dice
  • 1 medium onion, chopped
  • 3 cups long-grain brown rice
  • 1 can (14 1/2 ounces) chicken broth
  • 3/4 cup dried cranberries
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon coarsely ground black pepper
  • Directions
  • 1. Preheat oven to 325 degrees F. In 12-inch skillet, heat oil over medium heat until hot. Add carrots, fennel, celery, and onion, and cook 20 minutes or until vegetables are tender and lightly browned, stirring frequently.
  • 2. Stir in rice, chicken broth, cranberries, salt, thyme, pepper, and 4 1/4 cups water. Cover and heat to boiling. Pour rice mixture into 13- by 9-inch glass baking dish; cover with foil and bake 1 hour 15 minutes or until liquid evaporates and rice is tender.
  • Yields
  • 11 cups

Notes

I made this for Christmas one year. Make the day before and reheat in the oven or microwave when ready to serve.

Categories: Dinner  Oven  Rice  Vegetable 

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