Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender.
Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently.
Add brown rice and continue cooking until heated through, stirring frequently.
Serve immediately or use as a stuffing.
In large saucepot, bring water and 1 teaspoon salt to boiling. Gradually stir in rice.
Cover; cook on low heat for 45 minutes, or until liquid is absorbed.
In large skillet, melt butter.
Add onion, celery and mushrooms; saute until soft.
Stir in 2 teaspoons salt, pepper and poultry seasoning.
Add to cooked brown rice.
Add whole bran cereal.
Sprinkle with milk; toss until moistened.
Stuff lightly into turkey.
Makes enough for 10 to 12-pound turkey.
callions; continue to simmer until rice is tender, about 10 minutes
eanwhile, for the wild rice stuffing, place the rice in a large saucepan
gain till smooth.
For rice: Saute garlic, celery, onion, apricots
1/2 cups raw brown rice to bottom of a 9x13
if you have some leftover rice from another meal, you could
umkins are baking prepare the rice.
In a large saucepan
Cook almonds in margarine in large skillet over medium-high heat until golden brown.
Add apples, onion, celery, poultry seasoning, thyme and pepper.
Cook until vegetables are tender-crisp.
Stir in rice; cook until thoroughly heated.
Serve or use as stuffing for poultry or pork roast.
Stuffing may be baked in covered baking dish at 375\u00b0 for 15 to 25 minutes.
Makes 6 servings.
br>Add pre-cooked, instant brown rice and chicken broth, (or bouillon
Brown rice in a little bit of oil until slightly toasted. Remove from pan.
Next, saute onions and celery in the same pan; add more oil, if needed.
Add rice and remaining ingredients and water.
Cover and cook about 30 minutes, until rice is soft (per recipe on box of rice).
Cook onion and celery in margarine in large skillet over medium-high heat until crisp.
Add rice, apricots, walnuts, raisins, parsley, thyme, salt, sage, pepper and chicken broth. Turn into 2-quart baking dish.
Cover with foil and bake at 350\u00b0 for 20 to 25 minutes.
Stuffing may be baked inside poultry. Makes 6 servings.
owl, combine tapioca starch flour, brown rice flour, dry milk powder, xanthan
Cook apple, onion, celery, raisins, poultry seasoning, thyme and pepper in margarine in large skillet until vegetables are tender-crisp.
Stir in remaining ingredients.
Use as stuffing for poultry pork roast.
To serve as a side dish, cook until thoroughly heated.
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.
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.
25 degrees.
Spread the brown puffed rice evenly on a sheet
arlic salt and pepper.
brown in a dutch oven or
Drop brown rice in rice cooker.
Fill in with filtered water as per rice cooker instruction.
Add olive oil and salt.
Let it cook until rice cooker turns off (about 20 minutes).