People laugh when I tell them I can't make rice. I
can't. It is either a soupy mess or crunchy mess. Then I
discovered the Uncle Ben's 90 second microwave pouches and my rice
deprivation was over. :) Carol posted this amazing looking recipe & review a little while back, and I've been waiting for a day when I
had time and a compatible meal planned. Today was that day!
the hope that my picky husband might actually give this a try, I made
the veggies as small as I could. I also added some diced yellow
pepper. I had to omit the pecans, I don't keep them in the house
since both guys have nut allergies. Next time I might try sunflower
seeds or maybe even pumpkin seeds.
I served it
alongside Chicken Cordon Bleu (Cooking Light) and I ended up only eating
half of my chicken and going back for seconds on the rice. (DH
refused to try it once he saw there was veggies in it, sigh) I love
the combination of the nutty brown rice with the savory herbs with the
sweetness from the craisins and the orange zest. I even loved the
celery, something I usually pick out of dishes :)
check out Carol's review for a better pic~ I'm fighting a gloomy New
England day coupled with
energy-efficient-but-not-photography-friendly-lightbulbs :) Big
thanks to Carol for sharing this delicious recipe!
* Exported from MasterCook *
CRANBERRY-BROWN RICE STUFFING
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c. brown rice OR 2 (3.5 oz. each) bags boil-in-bag brown rice -- used 90sec microwave Uncle Ben's pouch
1/2 c. dried cranberries -- used cherry flavored craisins
1 tsp. dried orange peel -- used fresh orange zest
1/2 c. chicken stock
1 Tbsp. butter or margarine -- used butter
1/2 c. finely chopped celery
2 Tbsp. finely chopped shallots (may substitute onion) -- used shallots
1 tsp. poultry seasoning
1/2 c. toasted chopped pecans -- omitted
1/4 c. chopped fresh parsley -- used Penzey's dried
Salt and pepper to taste
Prepare rice according to package directions.
In a medium microwave-safe bowl, mix cranberries, orange peel and chicken stock. Microwave on High for 2 minutes; set aside.
a large saucepan over high heat; add butter. Stir in celery, shallots
and poultry seasoning; sauté for 3 minutes. Stir in cranberries, orange
peel, chicken stock, pecans, rice and salt and pepper to taste; cook
over medium heat for 3 minutes more, or until all liquid is absorbed (I
add more stock by the tablespoon-just enough to add some moisture if
there isn't enough left after steeping the cranberries). Sprinkle with
chopped parsley. 8 servings.
Source: TOHBB Carol1229
"(Source: Walmart Family Cookbook 2006-recipe from River Rice)"