Prep 15 mins
Cook 1 hr
A nice side dish, or use as a stuffing for poultry (it is enough to stuff one small turkey). From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
- 2 tablespoons butter or 2 tablespoons margarine
- 2 large onions, finely chopped
- 1 cup celery, finely chopped
- 2 cups chicken broth (defatted)
- 2⁄3 cup uncooked brown rice
- 1 cup raisins
- 2 teaspoons dried sage, crushed
- 1 teaspoon poultry seasoning
- 1⁄2 teaspoon pepper
- 1 cup sliced almonds
- In a medium-sized saucepan, heat butter or margarine.
- Add onion and celery and saute until slightly soft.
- Add chicken broth, rice and raisins and bring to a boil.
- Add seasonings and almonds.
- Place in a 1 1/2- quart casserole.
- Cover and bake at 350 degrees for 60 minutes.
- If used as a poultry stuffing, simmer onion, celery, chicken broth, rice and raisins until most of the liquid is absorbed.
- Add sage, poultry seasoning, pepper and almonds; mix thoroughly.
- Stuff lightly into turkey cavity.
I thought this turned out well. The ingredient proportions are different from the way I usually bake brown rice, but it turned out really moist. I decided to omit the raisins because I was out of regular, and I didn't substitute golden because my husband doesn't much like fruit in his dinner anyway.
Nice way to kick up a rice dish. I used dried cranberries instead of raisins, and the flavors were wonderful. Thanks for a keeper!