Brown Rice And Pecan Stuffing Recipes

CRANBERRY PECAN BROWN RICE STUFFING

Steps:

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

BROWN AND WILD RICE-PECAN STUFFING

Steps:

• Heat oil in a Dutch oven over medium. Add onion, celery, carrots, and wild rice; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add butter, garlic, sage, and rosemary; cook, stirring constantly, 1 minute. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and pour in stock. Increase heat to high, and bring to a boil. Cover and reduce heat to low; simmer 10 minutes.
• Add brown rice; cover and simmer until rice is tender and most of the liquid has been absorbed, about 1 hour. Remove from heat; let stand, covered, 10 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; spoon onto a serving platter. Top with cherries, pecans, and celery leaves.

BROWN RICE AND PECAN STUFFING

Steps:

• Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.
• Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.
• Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.

CRANBERRY PECAN BROWN RICE STUFFING

Steps:

• This whole grain take on a Thanksgiving favorite is a great way to switch things up this year. But keep in mind, this dish is great for any day, not just Thanksgiving! The celery and toasted pecans provide a crunchy bite to this delicious dish. Step 1 Prepare rice according to package directions. Step 2 In a medium, microwave-safe bowl, mix together chicken broth, cranberries and orange zest and microwave on HIGH for 2 minutes. Set aside. Step 3 Heat a large saucepan over high heat and add butter. Stir in celery, shallots and poultry seasoning and sauté for 3-5 minutes, or until just starting to soften. Step 4 Stir in cranberry mixture, pecans, parsley, salt, pepper and rice and cook over medium heat for 3 more minutes, or until all liquid is absorbed. Recipe Tips For added flavor, prepare rice with turkey or chicken stock instead of water. 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.

CRANBERRY-PECAN WILD RICE STUFFING

Steps:

• Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
• Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

WILD RICE STUFFING WITH ORANGE & PECAN

Steps:

• Cook your rice in the chicken broth until all the liquid is absorbed or follow the instructions on the wild rice container Preheat your oven yo 375 degrees F.
• Saute the garlic, shallots& leek in the oil until golden.
• Add celery& saute another 2 minutes.
• Combine the rice with the vegetable mixture, orange zest, pecans, salt& pepper Cut your orange wedges in half and add to the rice mixture, mix lightly.
• Place the stuffing in a lightly greased 2 1/2 quart casserole dish bake uncovered for 30 minutes.

CRANBERRY-PECAN BROWN RICE STUFFING

Steps:

• Prepare rice according to package directions.
• In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
• Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes.
• Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.

GLAZED CORNISH HENS WITH PECAN-RICE STUFFING

Steps:

• Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.

BLACK AND BROWN RICE STUFFING WITH WALNUTS AND PEARS

Steps:

• Cook the black and brown rices separately in 2 parts water or stock with salt to taste, following the directions on the package for timing (brown rice should take 35 to 40 minutes). When the rice is tender, turn off the heat, place clean kitchen towels between the saucepans and their lids, and let sit for 10 to 15 minutes. Transfer to a large bowl.
• While the rice is cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 to 60 seconds. Remove from the heat and add to the bowl with the rice.
• Return the skillet to medium-high heat and add the butter. When the foam subsides, add the pears and cook, tossing in the pan or stirring, until lightly seared and translucent, about 3 minutes. Remove from the heat and add to the rice. Add the remaining ingredients, including the soaked red lentils or dried cranberries if desired, and gently toss together. Taste and adjust seasonings. Transfer to a lightly oiled or buttered baking dish and cover with foil.
• Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.