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Pecan Rice Stuffing

Yield: Serves 6. 3/4 cup per serving.



1 cup chopped onion
1 cup sliced mushrooms
1 cup brown rice, uncooked
1 tsp vegetable oil
2 cups chicken broth
1 small tart red apple, cored & chopped
3 Tbsp chopped pecans
1 tsp poultry seasoning

Preheat oven to 350 degrees. Meanwhile, heat a large Dutch oven or ovenproof pan over medium high heat. Add the oil and saute the onions and mushrooms until they are golden, about 3 minutes. Add the remainder of the ingredients, bring to a boil, cover and bake in the oven until the rice has absorbed the liquid, about 30 minutes. Remove from oven, allow to stand for about 5 minutes and then fluff with a fork. Serve hot.