Gluten-Free Rice Stuffing with Cranberries & Pecans

Name: Gluten-Free Rice Stuffing with Cranberries & Pecans
Prep time: 10 min
Cook time: 30 min
Yield: 6
Cuisine: American,
Ingredients: 2 tbsps butter; 1/2 cup chopped celery; 1/3 cup chopped onion; 1 cup long grain rice; 2 cups chicken stock; 1/2 cup chopped dried cranberries; 1 tsp McCormick® Sage, Rubbed; 1/2 tsp McCormick® Paprika; 1/2 cup chopped pecans

Use this gluten-free rice mixture to stuff your holiday turkey. Just make sure that the rice is completely cooled before placing in the turkey cavity. It is also delicious served as a side dish.

10m

PREP TIME

30m

COOK TIME

254

CALORIES

9

INGREDIENTS

Servings: 6 (3/4 cup)

Ingredients

2 tablespoons butter
1/2 cup chopped celery
1/3 cup chopped onion
1 cup long grain rice
2 cups chicken stock
1/2 cup chopped dried cranberries
1 teaspoon McCormick® Rubbed Sage
1/2 teaspoon McCormick® Paprika
1/2 cup chopped pecans

KEY PRODUCTS

INSTRUCTIONS

1 Melt butter in large skillet on medium-high heat. Add celery and onion; cook and stir 5 minutes or until vegetables are tender. Add rice; cook and stir 2 minutes.
2 Stir in stock, cranberries, sage and paprika. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until most of the water is absorbed and rice is tender.
3 Remove from heat. Stir in pecans. Let stand 5 minutes. Fluff with fork before serving.