Nutty Brown Rice Stuffing Recipes

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.

RICE STUFFING

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender; remove from heat.
• Toss celery mixture and remaining ingredients. Use to stuff one 8- to 10-pound turkey.

WILD RICE STUFFING

Steps:

• Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

GRAPES AND WILD RICE STUFFING

Steps:

• Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.
• Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350⁰F for 20 minutes or until thoroughly heated.
• Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas.

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.

BEST EVER RICE STUFFING

Steps:

• In a saucepan, saute rice in butter until brown, stirring frequently.
• Stir in contents of seasoning packet and orange zest.
• Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
• Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
• Stir in toasted pecans.