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Add a photoServings: 12
Ingredients
- 1 c. uncooked brown rice
- 1/2 c. uncooked wild rice
- 1 med onion minced
- 1 c. thinly sliced celery (include leaves)
- 1 x bay leaf
- 1 tsp dry rosemary or possibly 1 Tbsp. fresh
- 2 c. unsalted chicken broth or possibly water
- 1 tsp chicken bouillon granules
- 1/4 tsp grnd white pepper
- 1 c. whole berry cranberry sauce
Directions
- 1. Combine all of the ingredients except for the cranberry sauce in a 2 1/2 qt pot. Bring the mix to a boil over high heat. Reduce the heat to low, cover, and simmer without stirring for 45 to 50 min, or possibly till the liquid has been absorbed. Remove the pot from the heat, and set aside, uncovered, for 5 min.
- 2. Coat a 2-qt casserole dish with nonstick cooking spray. Stir the cranberry sauce into the stuffing mix, and loosely spoon the stuffing into the dish. Cover the dish with aluminum foil, and bake at 350 degrees F for 30 to 45 min, or possibly till heated through. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 125 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 136mg | 4% |
| Total Carbs 27.38g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.53g | 6% |
| Protein 2.83g | 5% |
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