Cranberry Pecan Brown Rice Stuffing

Easy to make, stuffing recipe made perfect with dried cranberries, hearty chicken broth, your choice of poultry seasoning, fresh parsley, and whole grain brown rice

Makes 8 Servings

5 Member Ratings


2 cups Minute® Brown Rice
1/2 cup dried cranberries
1 tsp dried orange peel
1/2 cup chicken broth
1 Tbsp butter
1/2 cup celery, finely sliced
2 Tbsps shallot, minced
1 tsp poultry seasoning
1/2 cup pecans, chopped and toasted
1/4 cup parsley, chopped
salt and ground black pepper, to taste


Prepare rice according to package directions. In a medium microwave safe bowl, mix cranberries and orange peel with chicken broth and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over HIGH heat and add butter or margarine. Stir in celery, shallots and poultry seasoning and sauté 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.

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 pecans. Cool.