Gluten-Free Rice Stuffing With Cranberries And Pecans

Gluten-Free Rice Stuffing With Cranberries And Pecans
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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.Recipe courtesy of McCormick
Prep Time
10
minutes
Cook Time
30
minutes
Servings
6
servings
Gluten-Free Rice Stuffing With Cranberries and Pecans
Total time: 40 minutes
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.
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