Holiday and Special Occasions: Thanksgiving: Autumn Rice Stuffing

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

Author: American Institute for Cancer Research
Date: November 19, 2007

Serves: 16 person(s)
Yield: 16 x 1/2 cup servings

Preparation Time: 25 mins
Cooking Time: 1 hrs 10 mins


    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


    Preheat oven to 350ºF.

    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.

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Nutritional Information
(Per Serving)

Calories:92 cals
Kilojoules:383 kJ
Fat:4.0 g
Carbohydrates:12.4 g
Protein:2.5 g
Cholesterol:12.0 mg
Sodium:37 mg
Saturated Fat:0.5 g
Fiber:1.7 g
Calcium:17.0 mg
Total Sugars:1.9 g

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