Cranberry Pecan Rice and Quinoa Stuffing

Perfect holiday or special occasion side-dish using Minute® Rice and Quinoa--- sauté ed onion and crisp celery, tangy dried cranberries all simmered in broth.  Don't forget to add the toasted chopped pecans!

Makes 4 Servings

6 Member Ratings


1 Tbsp olive oil
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 tsp poultry seasoning
1/2 cup dried cranberries
1 cup chicken broth
1 bag Minute® Rice and Quinoa, uncooked
1/2 cup chopped pecans, toasted
salt and ground black pepper, optional


Heat oil in a medium saucepan over medium heat. Add onion and celery and cook 2 minutes. Add poultry seasoning, cranberries and broth. Bring to a boil and stir in Rice and Quinoa. Cover, reduce heat and simmer 10 minutes. Stir in pecans and season with salt and pepper, if desired.