Brown Rice & Cranberry Stuffing
Why I Love This Recipe
I made this for Christmas one year. Make the day before and reheat in the oven or microwave when ready to serve.
Ingredients You'll Need
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
