Side Dishesculinaryhill5.0
Rice Stuffing
This Rice Stuffing is made pilaf-style with cranberries, pecans, scallions, and a little curry powder for warmth. Outstanding with any holiday menu, but easy enough to make every night of the week.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
In a medium saucepan over medium-high heat, heat olive oil. Add onion and cook until softened and translucent, about ⏱️ 5 minutes.
2
Stir in rice, cumin, and curry powder, and cook, stirring frequently, until rice is lightly browned, about 7 to ⏱️ 10 minutes.
ground cumin1 teaspoon
3
Stir in garlic and cook until fragrant, about ⏱️ 30 seconds. Add broth, bay leaf, and salt, and bring to boil.
bay leaf1
4
Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to ⏱️ 17 minutes. Remove bay leaf and fluff with a fork. Stir in cranberries and pecans. Garnish with green onions.
bay leaf1
Nutrition Facts
calories
362 kcal
fat Content
17 g
serving Size
0.75 cup
fiber Content
3 g
sugar Content
7 g
sodium Content
511 mg
protein Content
5 g
carbohydrate Content
50 g
saturated Fat Content
2 g
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