Cranberry-Rice Stuffing
Yield
4 servingsPrep
5 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
rice
brown, uncooked |
|
| ¾ | cup |
water
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| ¼ | cup |
onions
chopped |
|
| 1 | cup |
cranberries
fresh or frozen |
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
rice
brown, uncooked |
|
| 177 | ml |
water
|
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
mushrooms
sliced |
|
| 59 | ml |
onions
chopped |
|
| 237 | ml |
cranberries
fresh or frozen |
|
| 1.3 | ml |
thyme
dried |
*
|
| 1.3 | ml |
basil
dried |
*
|
Directions
Cook the rice in the water until tender, about 1 hour.
Sauté the remaining ingredients in a skillet until the celery and onion are tender.
Add the rice and stir to blend. Use as a stuffing in one small chicken.
