Cranberry Pecan Brown Rice Stuffing

• 2 cups Minute(R) Brown Rice, uncooked
• 1/2 cup dried cranberries
• 1 teaspoon dried orange peel
• 1/2 cup chicken stock
• 1 tablespoon margarine
• 1/2 cup celery, finely chopped
• 2 tablespoons shallots, finely chopped
• 1 teaspoon poultry seasoning
• 1/2 cup pecans, chopped and toasted
• 1/4 cup fresh parsley, chopped
• salt and ground black pepper, to taste

1. Prepare rice according to package directions.
2. 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.
3. 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 rice, cranberries, chicken stock, margarine, celery, shallots, poultry seasoning, pecans, fresh parsley, salt

Taken from www.allrecipes.com/recipe/229437/cranberry-pecan-brown-rice-stuffing/ (may not work)