Brown Rice Stuffing Recipes

BROWN RICE TURKEY STUFFING

Steps:

• Cook rice as directed on package.
• brown pork,saute onions,celery and mushrooms.
• Mix all,add spices to taste.
• Use to stuff (20 pound)turkey or bake in casserole.

BROWN RICE STUFFING

Steps:

• Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender.
• Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently.
• Add brown rice and continue cooking until heated through, stirring frequently.
• Serve immediately or use as a stuffing.

CORNISH HENS WITH BROWN RICE STUFFING

Steps:

• Preheat oven to 450 degrees F.
• Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper. Place hens in a large roasting pan and set aside.
• Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add brown rice and thyme and stir to combine. Add 1 cup of the chicken broth, cover and bring mixture to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper. Season, to taste, with salt and black pepper.
• Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of chicken broth into bottom of pan.
• Place hens in oven and immediately reduce oven temperature to 350 degrees F. Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices.
• Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve.
• Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper.

RICE DRESSING

Steps:

• In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.

TRADITIONAL RICE STUFFING

Steps:

• Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.

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.

NUTTY BROWN RICE STUFFING

Steps:

• Bring water, dressing and butter to boil in saucepan.
• Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff with fork. Stir in rice and nuts.

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.

BROWN RICE 'N' APPLE STUFFED TURKEY

Steps:

• In a saucepan, combine the broth, 1/3 cup apple juice and 1/4 teaspoon salt. Bring to a boil. Stir in the rice and raisins. Return to a boil. Reduce heat; cover and simmer for 40-50 minutes or until rice is tender., Meanwhile, in a nonstick skillet, cook celery and onion in butter for 2 minutes. Add apple; cook and stir for 3 minutes or until vegetables are tender. Combine the rice mixture, apple mixture, poultry seasoning, pepper and remaining apple juice and salt. , Just before baking, loosely stuff turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2-3/4 to 3 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes. Remove stuffing and carve turkey, discarding skin. If desired, thicken pan drippings for gravy.

BROWN RICE STUFFED BUTTERNUT SQUASH

Steps:

• Heat oven to 375°F. Cut each squash lengthwise in half; remove seeds and fibers. Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper. On cookie sheet, place squash, cut-sides down. Bake 35 to 40 minutes until squash is tender at thickest portion when pierced with fork. When cool enough to handle, cut off long ends of squash to within 1/2 inch edge of cavities (peel and refrigerate ends for another purpose).
• Meanwhile, in 1-quart saucepan, heat remaining 1 teaspoon oil over medium heat. Add rice to oil, stirring well to coat. Stir in chicken broth, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 30 to 35 minutes until all liquid is absorbed and rice is tender. Remove from heat; discard thyme sprig and bay leaf.
• In 10-inch nonstick skillet, cook sausage and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is thoroughly cooked. Add mushrooms. Cook 4 minutes or until mushrooms are tender. Stir in cooked rice, spinach and sage; cook about 3 minutes or until spinach is wilted and mixture is hot. Divide sausage-rice mixture between squash halves, pressing down on filling so it forms a slight mound over cavity.