CRANBERRY PECAN BROWN RICE STUFFING
This stuffing also makes an excellent and flavorful side dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 8
Number Of Ingredients 11
Steps:
- 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, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g
CRANBERRY-PECAN BROWN RICE STUFFING
Provided by mrsholmes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts :
CRANBERRY-PECAN BROWN RICE STUFFING
Make and share this Cranberry-Pecan Brown Rice Stuffing recipe from Food.com.
Provided by Skippy BW
Categories Brown Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions.
- In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth 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. Sauté for 3 minutes.
- Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.
Nutrition Facts : Calories 304.4, Fat 14.1, SaturatedFat 1.6, Sodium 49.6, Carbohydrate 40.9, Fiber 3.9, Sugar 1.7, Protein 5.4
CRANBERRY PECAN BROWN RICE STUFFING
Cranberry Pecan Brown Rice Stuffing
Provided by Minute® Rice
Yield 6-8
Number Of Ingredients 12
Steps:
- 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. Step 1 Prepare rice according to package directions. Step 2 In a medium, microwave-safe bowl, mix together chicken broth, cranberries and orange zest and microwave on HIGH for 2 minutes. Set aside. Step 3 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. Step 4 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. Recipe Tips 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.
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
BROWN RICE AND PECAN STUFFING
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield About 8 cups, enough for a 12-pound turkey
Number Of Ingredients 11
Steps:
- Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
- Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.
- Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
CRANBERRY PECAN STUFFING
While I love stuffing, my family wasn't that fond of it-that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. -Robin Lang, Muskegon, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 13 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
Nutrition Facts : Calories 219 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 532mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
WILD RICE, CRANBERRY AND PECAN DRESSING
Make and share this Wild Rice, Cranberry and Pecan Dressing recipe from Food.com.
Provided by Rodger
Categories Rice
Time 1h45m
Yield 1 9X13 pan, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Put water and sugar in medium saucepan over medium heat.
- Heat to simmer, stirring constantly, until sugar is dissolved.
- Add cranberries and cook just until all the cranberries are popped, about 3 minutes.
- Do not overcook; you want the cranberries to stay relatively whole.
- Using a slotted spoon, transfer the cranberries to a medium-size bowl, leaving the cranberry syrup in the saucepan.
- Melt the butter in a large saucepan over medium heat.
- Add onion and celery and cook, stirring often, until softened, about 4 minutes.
- Add wild rice and cook, stirring, for 1 minute.
- Add stock, salt, thyme and pepper.
- Heat to a boil, reduce the heat to low, cover and simmer until rice is tender but pleasantly chewy, about 45 minutes.
- Remove from heat and let stand, covered, for 15 minutes.
- Drain the wild rice of excess cooking liquid, if necessary.
- Add the wild rice mixture and the toasted pecans to the cranberries.
- Toss to mix well.
- Use as a turkey stuffing or bake separately.
- To bake separately, heat the oven to 350 degrees.
- Place in a buttered 13x9 inch baking dish.
- Bake, covered, until heated through, 30 to 40 minutes.
CRANBERRY PECAN BROWN RICE STUFFING
This stuffing also makes an excellent and flavorful side dish.
Provided by Minute Rice
Categories Minute® Rice
Yield 8
Number Of Ingredients 11
Steps:
- 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, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g
BROWN RICE STUFFING
Make and share this Brown Rice Stuffing recipe from Food.com.
Provided by Serah B.
Categories Brown Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender.
- Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently.
- Add brown rice and continue cooking until heated through, stirring frequently.
- Serve immediately or use as a stuffing.
Nutrition Facts : Calories 148.3, Fat 5.8, SaturatedFat 0.9, Sodium 25.1, Carbohydrate 20.9, Fiber 2.4, Sugar 1.7, Protein 2.2
WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES
Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.
Provided by Martha Rose Shulman
Time 3h
Yield Makes about 8 cups, serving 12 to 16
Number Of Ingredients 13
Steps:
- Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
- While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
- Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
- Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams
CRANBERRY-PECAN STUFFING
Make and share this Cranberry-Pecan Stuffing recipe from Food.com.
Provided by Amy Martin KV
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°G.
- Pour two cups boiling water over cranberries and let soak for 30 minutes. Do not drain.
- Saute the onion and celery until soft. Add the Garlic Garlic during the last few minutes of cooking.
- Combine the stuffing mixes, pecans, onions, beaten eggs, broth, and cranberries (with liquid).
- Bake, covered, for about 45 minutes. Remove the cover for the last 15 minutes.
Nutrition Facts : Calories 296.6, Fat 13.3, SaturatedFat 3.8, Cholesterol 41.3, Sodium 864.4, Carbohydrate 36.5, Fiber 6, Sugar 4, Protein 8.2
PORK TENDERLOIN STUFFED WITH CRANBERRIES, PECANS & RICE
This is the best stuffed (or unstuffed) pork tenderloin I have ever tasted! The combination of the dried cranberries and pecans with the rice is superb and the tenderloin stays moist and tender. The recipe was adapted from Canadian Living Magazine.
Provided by MMers
Categories Brown Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
- Add brown and wild rice; stir to coat.
- Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
- Add cranberries and pecans; fluff with fork and let cool.
- Preheat oven to 375F degrees.
- Trim any fat from pork.
- Make lengthwise cut in each tenderloin halfway through; open like a book.
- Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
- Mix egg into stuffing.
- Spoon half of it lengthwise down center of each tenderloin.
- Fold up tenderloins around stuffing.
- Tie with string at 1" intervals, tucking in and securing ends.
- In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
- Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
- Transfer to cutting board and tent with foil.
- Let sit for 10 minutes.
- Meanwhile, drain off any fat from skillet.
- Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
- Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
- Cut pork diagonally into 1/2" slices.
- Serve with sauce.
Nutrition Facts : Calories 297.1, Fat 12.8, SaturatedFat 3, Cholesterol 110.1, Sodium 69.6, Carbohydrate 18.3, Fiber 1.7, Sugar 4, Protein 26.6
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