Gluten-Free Rice Stuffing With Cranberries and Pecans
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 2 tablespoon butter
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 1 cup long grain rice
  • 2 cup kitchen basics all natural original chicken stock
  • 1/2 cup chopped dried cranberries
  • 1 teaspoon mccormick rubbed sage
  • 1/2 teaspoon mccormick paprika
  • 1/2 cup chopped pecans
Directions
  1. Melt butter in large skillet on medium-high heat.
  2. Add celery and onion; cook and stir 5 minutes or until vegetables are tender.
  3. Add rice; cook and stir 2 minutes.
  4. Stir in stock, cranberries, sage and paprika.
  5. Bring to boil.
  6. Reduce heat to low; cover and simmer 20 minutes or until most of the water is absorbed and rice is tender.
  7. Remove from heat.
  8. Stir in pecans.
  9. Let stand 5 minutes.
  10. Fluff with fork before serving.