Autumn Rice Stuffing

Autumn Rice Stuffing

Tired of soggy, pre-packaged breadcrumb stuffing mixes? Try this homemade, brown rice stuffing - it's easy, healthy and delicious!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (25 ratings made) Rate
Serves: 16 person(s) Change

Preparation Time: 25 mins
Cooking Time: 1 hr

Yield: 16 x 1/2 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 1 Tbsp canola oil
  • 1 large onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1 cup chopped celery
  • 1 bell pepper (color of choice), seeded and chopped
  • 1/2 lb mushrooms, washed and sliced
  • 1 cup diced tart apple (such as Granny Smith)
  • 3 cup cooked brown rice
  • 1/2 cup walnut pieces
  • 1/4 cup finely chopped parsley
  • 1/2 Tbsp orange zest
  • 1/2 tsp chopped fresh sage
  • 1 egg, slightly beaten
  • 1 pinch each of salt & pepper, to taste

Directions:

Preheat oven to 350F.

In a large saucepan, heat canola oil over medium-high heat. Add onion, garlic, celery and bell pepper. Cook over medium heat for 7 to 10 minutes, stirring occasionally. Stir in the mushrooms and apple and continue cooking for an additional 2 to 3 minutes. Remove from heat and place in a large bowl.

Mix in the rice, walnuts, parsley, orange zest and sage. Add egg and mix well to moisten the stuffing. Transfer the mixture to a 9 x 13-inch baking dish, cover with foil and bake for 1 hour.

Thanks to American Institute for Cancer Research