Konriko Wild Pecan Rice & Dried Cranberry Dressing / Stuffing
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Konriko Wild Pecan Rice & Dried Cranberry Dressing / Stuffing calories by ingredient
Introduction
I found this wonderful recipe on the back of a box of Konriko Wild Pecan Rice a few years ago and now it's a favorite Thanksgiving Stuffing at our house. The original recipe calls for chicken livers, but I leave them out to save on the calories, but if you want to try them you could probably use the turkey liver instead. The nutritional info calculation doesn't include the livers.I use Vidalia onions, but scallions would probably be tasty, too. I've seen variations on this recipe on the Internet with leaks and bacon instead of onions and chicken liver.
This recipe is unique in that it uses fresh thyme and sage, which give it that traditional Thanksgiving flavor. I found this wonderful recipe on the back of a box of Konriko Wild Pecan Rice a few years ago and now it's a favorite Thanksgiving Stuffing at our house. The original recipe calls for chicken livers, but I leave them out to save on the calories, but if you want to try them you could probably use the turkey liver instead. The nutritional info calculation doesn't include the livers.
I use Vidalia onions, but scallions would probably be tasty, too. I've seen variations on this recipe on the Internet with leaks and bacon instead of onions and chicken liver.
This recipe is unique in that it uses fresh thyme and sage, which give it that traditional Thanksgiving flavor.
Number of Servings: 8
Ingredients
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* 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
Directions
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.
Member Ratings For This Recipe
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