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    You are at:Home»Dairy-Free Recipes»Cranberry Pecan Multi-Grain Stuffing

    Cranberry Pecan Multi-Grain Stuffing

    1
    By Alisa Fleming on November 25, 2015 Dairy-Free Recipes, Sides

    The familiar flavors of sauteed onion, crisp-tender celery, warm poultry seasoning and nourishing broth are brightened and enriched with a touch of tangy dried fruit and toasty nuts in this quick cranberry pecan multi-grain stuffing recipe.

    Cranberry Pecan Multi-Grain Stuffing Recipe

    This recipe for multi-grain stuffing was shared with us by Riviana Foods, the makers of Minute Rice. Their blend includes three types of whole grain rice (brown, red and wild) plus quinoa. And unbelievably, it takes just five minutes to cook! If you must swap another grain blend, see my notes below.

    Cranberry Pecan Multi-Grain Stuffing
    Special Diet Notes: Cranberry Pecan Multi-Grain Stuffing

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, optionally vegan / plant-based, and optionally vegetarian.

    Rice Swap? Note that the Minute Rice Multi-Grain blend of red, brown and wild rice with quinoa is par-boiled, so less liquid is needed. If using another rice, you will want to use about 1 cup to get 4 servings, but either use white rice or increased the broth as needed if using whole grains – they will need more liquid and much more cooking time (usually closer to 30 minutes).

    Cranberry Pecan Multi-Grain Stuffing
     
    Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    Author: Minute Rice
    Serves: 4 servings
    Ingredients
    • 1 tablespoon olive oil
    • ½ cup chopped onion
    • ¼ cup chopped fresh celery
    • ¼ teaspoon poultry seasoning
    • ½ cup dried cranberries
    • 1 cup chicken broth (substitute no-chicken broth for vegan)
    • 1 bag Minute® Multi-Grain Medley, uncooked (see notes in post above for regular rice)
    • ½ cup chopped pecans, toasted
    • Salt to taste, optional
    • Black pepper to taste, optional
    Instructions
    1. Heat the oil in medium saucepan over medium heat. Add the onion and celery, and saute for 2 minutes, or until crisp tender.
    2. Add the poultry seasoning, cranberries and broth. Bring to boil, and stir in the rice. Cover, reduce heat and simmer for 5 minutes.
    3. Remove from the heat, and let stand, covered, for 5 minutes.
    4. Stir in the pecans and season with salt and pepper, if desired.
    3.4.3177
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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