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Yield: Serves 6. 3/4 cup per serving.
Recipes
Pecan Rice Stuffing
| Nutrition Information | |
| Calories: | 185 |
| Total Fat: | 5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 8mg |
| Sodium: | 84mg |
| Carbohydrates: | 31g |
| Dietary Fiber: | 2g |
| Sugars: | 4.2g |
| Protein: | 6g |
| Vitamin A: | 83.2iu (1%) |
| Vitamin C: | 3.5mg (5%) |
| Calcium: | 15mg (1%) |
| Iron: | 0.7mg (3%) |
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.
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