Cranberry Pecan Brown Rice Stuffing
Elevate your holiday table with this Cranberry Pecan Brown Rice Stuffing, a wholesome twist on a classic side dish that’s bursting with flavor and texture. Nutty brown rice serves as the hearty base, while a savory medley of sautéed onions, celery, and garlic provides depth. Sweet, chewy dried cranberries and crunchy toasted pecans add delightful contrast, all perfectly seasoned with dried thyme and fresh parsley. A splash of vegetable broth ties everything together, allowing the flavors to meld beautifully. This gluten-free and vegetarian stuffing is as versatile as it is delicious—serve it as a warm side dish or use it to stuff your favorite roast. Ready in under an hour and packed with vibrant ingredients, this recipe is perfect for holiday feasts or cozy weeknight dinners.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 stalks Celery stalks, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Dried cranberries
- 1 cup Chopped pecans
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 0.5 cup Low-sodium vegetable broth
Instructions
Rinse the brown rice under cold water using a fine-mesh sieve. In a medium saucepan, combine the rice, water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 10 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and chopped celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently, until fragrant.
Stir in the dried cranberries, pecans, dried thyme, remaining 1/2 teaspoon of salt, and black pepper. Cook for 2-3 minutes, allowing the cranberries to soften slightly and the pecans to toast lightly.
Add the cooked brown rice to the skillet and gently mix to combine all ingredients evenly.
Pour in the vegetable broth and stir well. Cook for 3-4 minutes over low heat, allowing the flavors to meld and the mixture to heat through.
Remove the skillet from the heat and stir in the chopped fresh parsley.
Serve warm as a side dish or stuffing for your favorite holiday meal. Enjoy!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 26.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
