Cranberry Pecan Brown Rice Stuffing - cooking recipe

Ingredients

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

Preparation

Prepare rice according to package directions.
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.
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.