Konriko Wild Pecan Rice & Dried Cranberry Dressing / Stuffing
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 1 (14-1/2 ounce) can chicken broth * 1 (7 ounce) box wild pecan aromatic rice * 1/4 cup (1/2 stick) butter or margarine * 4 ounces uncooked chicken livers, coarsely chopped (about 1/2 cup) * 2 cups chopped onion * 1-1/2 cups chopped celery * 1 tart apple, peeled and diced * 1 tablespoon fresh thyme leaves, or 1 teaspoon dried * 1 teaspoon chopped fresh sage leaves, or 1/4 teaspoon dried * 1/2 teaspoon salt * 1/4 teaspoon ground red pepper * 3/4 cup coarsely broken toasted pecans * 3/4 cup sweetened dried cranberries * 1/3 cup chopped parsley
Bring chicken broth to a boil in a medium saucepan; add rice and return to a boil. Cover, reduce heat to simmer, and cook 20 to 25 minutes or until rice is tender and broth is absorbed.
Melt butter or margarine (or you can use butter flavored oil spray) in a large skillet over medium heat. Add liver and cook 1 minute, stirring often. Add onion, celery, apple, thyme, sage, salt and red pepper; cook 5 minutes or until vegetables are tender, stirring often. Stir in pecans, cranberries, parsley and warm rice and mix well.
Number of Servings: 8
Recipe submitted by SparkPeople user EFFIEH.
Melt butter or margarine (or you can use butter flavored oil spray) in a large skillet over medium heat. Add liver and cook 1 minute, stirring often. Add onion, celery, apple, thyme, sage, salt and red pepper; cook 5 minutes or until vegetables are tender, stirring often. Stir in pecans, cranberries, parsley and warm rice and mix well.
Number of Servings: 8
Recipe submitted by SparkPeople user EFFIEH.
Nutritional Info Amount Per Serving
- Calories: 212.6
- Total Fat: 6.7 g
- Cholesterol: 2.5 mg
- Sodium: 823.0 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.0 g
- Protein: 5.1 g
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