Cranberry-Pecan Brown Rice Stuffing - cooking recipe

Ingredients

1 cup brown rice
1/2 cup dried cranberries
1 teaspoon dried orange peel
1/2 cup vegetable broth
1 tablespoon margarine
1/2 cup celery, finely chopped
2 tablespoons shallots, finely chopped (substitute with onions if you want)
1/4 cup parsley, chopped
1 teaspoon poultry seasoning
1/2 cup toasted pecans, chopped
salt & pepper

Preparation

Prepare rice according to package directions.
In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Saute for 3 minutes.
Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.