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.
Servings 4 servings
Calories 362kcal
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 over medium-high heat, 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
- 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.
- Yield: This recipe makes about 3 cups of rice stuffing total, four 3/4-cup servings.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze up to 3 months.
Nutrition
Serving: 0.75 cup | 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