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.

Rice stuffing with cranberries and pecans in a serving bowl.

Recipe ingredients: 

Labeled rice stuffing ingredients in various bowls.

Ingredient notes: 

  • White rice: Search out long-grain, jasmine, or basmati rice, but avoid short grain rice (bomba, risotto, sushi) which is too glutinous and sticky for this recipe. If you have your heart set on brown rice, the stuffing will need additional time to cook.
  • Curry powder: Not one spice, but actually a blend of a bunch of different spices (including but not limited to: coriander, cumin, turmeric, ginger, mustard, black pepper, cinnamon, cardamom, and chili pepper) Curry powder adds color and flavor to whatever it touches.

Step-by-step instructions:

  1. Sauté the onion in a little olive oil until soft and translucent over medium heat, about 5 minutes.
    Onion softening in skillet.
  2. Add the dry rice, cumin, and curry powder to the pot. Stir the rice around in the onions and spices so that the olive  oil covers the grains. Keep stirring until the rice just begins to toast, 7 to 10 minutes. After that, stir in the garlic and cook for about 30 seconds until it becomes fragrant.
    Rice toasting in a skillet.
  3. Next, add the broth, bay leaf, and salt. Bring the broth to a boil, then cover, reduce the heat, and cook until the rice is tender and has absorbed most of the liquid, about 15 to 17 minutes.
    Rice Stuffing cooking in a skillet.
  4. Once off the heat, take out the bay leaf and fluff the rice with a fork. Stir in the cranberries and pecans, and garnish with green onions.

Recipe tips and variations:

  • Scale the recipe up or down: As written below, the recipe makes four 3/4 cup servings, perfect for small gatherings. But if you adjust the servings on the recipe card, the recipe adjusts the ingredients for you automatically. Easy!
  • Rice cooker: Start the recipe as written on the stove, up to the point you add the broth. Then transfer the rice to a rice cooker, pour in the broth, bay leaf and salt, and cook according to the cooker’s manual. When finished, fluff with a fork and stir in the nuts and fruit before adding the scallions.
  • Wild rice or wild rice blends: Pure wild rice uses considerably more liquid and needs more cooking time, too. Use 6 cups of broth for every one cup of wild rice, follow the recipe as directed, and be prepared to cook as long as one hour. If using a wild rice blend, follow the instructions and ratios on the package labels.
  • Customize your mix-inst: This recipe can be used as a jumping-off point for many other combinations of flavors. Try dried cherries and walnuts, chives, lemon zest, or another type of ground spice in the rice.

Rice stuffing with cranberries and pecans in a serving bowl.

More grain recipes to love:

Rice stuffing with cranberries and pecans in a serving bowl.

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.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 362kcal
Author: Meggan Hill

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 cup onion minced (about 1 medium)
  • 1 cup white rice long-grain, jasmine, or basmati (see note 1)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon curry powder (see note 2)
  • 1 clove garlic minced
  • 1 cup chicken broth or vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon Salt
  • 1/4 cup dried cranberries
  • 1/2 cup pecans chopped
  • 3 green onions sliced, for garnish

Instructions

  • In a medium saucepan, heat olive oil. Add onion and cook until softened and translucent, about 5 minutes. 
  • Stir in rice, cumin, and curry powder, and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.  
  • Stir in garlic and cook until fragrant, about 30 seconds. Add broth, bay leaf, and salt, and bring to boil. 
  • 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.

Notes

  1. White rice: Search out long-grain, jasmine, or basmati rice, but avoid short grain rice (bomba, risotto, sushi) which is too glutinous and sticky for this recipe. If you have your heart set on brown rice, the stuffing will need additional time to cook.
  2. Curry powder: Not one spice, but actually a blend of a bunch of different spices (including but not limited to: coriander, cumin, turmeric, ginger, mustard, black pepper, cinnamon, cardamom, and chili pepper) Curry powder adds color and flavor to whatever it touches. 
  3. Scale the recipe up or down: As written below, the recipe makes four 3/4 cup servings, perfect for small gatherings. But if you adjust the servings on the recipe card, the recipe adjusts the ingredients for you automatically. Easy!
  4. Rice cooker: Start the recipe as written on the stove, up to the point you add the broth. Then transfer the rice to a rice cooker, pour in the broth, bay leaf and salt, and cook according to the cooker's manual. When finished, fluff with a fork and stir in the nuts and fruit before adding the scallions.
  5. Wild rice or wild rice blends: Pure wild rice uses considerably more liquid and needs more cooking time, too. Use 6 cups of broth for every one cup of wild rice, follow the recipe as directed, and be prepared to cook as long as one hour. If using a wild rice blend, follow the instructions and ratios on the package labels.
  6. Customize your mix-inst: This recipe can be used as a jumping-off point for many other combinations of flavors. Try dried cherries and walnuts, chives, lemon zest, or another type of ground spice in the rice.

Nutrition

Serving: 0.75cup | Calories: 362kcal | Carbohydrates: 50g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 511mg | Potassium: 218mg | Fiber: 3g | Sugar: 7g | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg
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