Cranberry-Pecan Brown Rice Stuffing

Not much to say for this recipe. It sounded really good in the magazine

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  cup brown rice
• 1⁄2 cup dried cranberries
• 1  teaspoon  dried orange peel
• 1⁄2 cup vegetable broth
• 1  tablespoon margarine
• 1⁄2 cup celery, finely chopped
• 2  tablespoons shallots, finely chopped (substitute with onions if you want)
• 1⁄4 cup parsley, chopped
• 1  teaspoon poultry seasoning
• 1⁄2 cup  toasted pecans, chopped
•  salt & pepper

Directions

1. Prepare rice according to package directions.
2. In a medium microwave safe bowl, mix cranberries,orange peel with vegetable broth and microwave on high for 2 minutes. Set aside.
3. Heat a large sauce pan over high heat and add margarine. Stir in celery,shallots and poultry seasoning. Sauté for 3 minutes.
4. Stir in cranberries, orange peel, vegetable broth, pecans, parsley, and rice and cook over medium heat for 3 or more minutes or until liquid is gone.