Name: Brown Rice Stuffing
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup brown rice; 2 cups vegetable broth; 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 stalks celery, diced; 1 carrot, diced; 1 teaspoon dried thyme; 1 teaspoon dried sage; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup dried cranberries; 1/4 cup chopped pecans; Fresh parsley, for garnish

Instructions

In a medium saucepan, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the garlic, celery, and carrot to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender.
Stir in the dried thyme, sage, salt, and black pepper, and cook for an additional 2 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked brown rice, sautéed vegetables, dried cranberries, and chopped pecans. Mix well to ensure all ingredients are evenly distributed.
Transfer the mixture to a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, allowing the flavors to meld and the top to become slightly crispy.
Remove from the oven, garnish with fresh parsley, and serve warm alongside your favorite main dishes.

Ingredients

Instructions

Nutrition Facts

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