Cranberry Pecan Brown Rice Stuffing

Makes 8 Servings

4 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 or margarine
1/2 cup celery, finely chopped
2 Tbsps shallots, finely chopped (may substitute onion)
1 tsp poultry seasoning
1/2 cup pecans, chopped and toasted
1/4 cup fresh 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.

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