Rice Stuffing
User Reviews
5
Rice Stuffing
Description
This Rice Stuffing recipe starts by softening minced onion in olive oil or butter over medium-high heat. Long-grain rice such as jasmine or basmati is then toasted with ground cumin and curry powder until lightly browned, enhancing the flavor and texture. Minced garlic is added briefly before adding broth, salt, and a bay leaf, then covered and simmered until the rice absorbs the liquid and becomes tender.
Once cooked, the bay leaf is removed and the rice is fluffed with a fork before mixing in dried cranberries and chopped pecans for sweet and crunchy textures. Garnishing with sliced green onions adds a fresh note. The stuffing yields about three cups, suitable as a side or filling.
This dish pairs well with poultry or roasted vegetables and can add warmth and spice to holiday meals or everyday dinners. It stores well in the refrigerator for up to four days and freezes for extended preservation. Using long-grain rice varieties helps avoid sticky or gluey textures unsuitable for stuffing. Adjust cooking time for brown rice if substituting.
Ingredients
- 2 tablespoons olive oil or butter
- 1 cup onion minced (about 1 medium)
- 1 cup white rice long-grain, jasmine, or basmati (see note 1)
- 1 teaspoon cumin ground
- 1/2 teaspoon curry powder (see note 2)
- 1 clove garlic minced
- 1 cup chicken broth or vegetable broth
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 cup dried cranberries
- 1/2 cup pecans chopped
- 3 green onions sliced, for garnish
Instructions
- In a medium saucepan over medium-high heat, heat olive oil. Add onion and cook until softened and translucent, about 5 minutes.
- Stir in rice, cumin, and curry powder, and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds. Add broth, bay leaf, and salt, and bring to boil.
- Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork. Stir in cranberries and pecans. Garnish with green onions.
Notes
- Use long-grain, jasmine, or basmati rice for best texture; avoid sticky short-grain varieties.
- If using brown rice, increase the cooking time to ensure tenderness.
- Curry powder is a spice blend that imparts complex flavor and color; adjust quantity according to taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- This recipe yields about three cups of rice stuffing, roughly four 3/4-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 0.75 cup | |
| Calories | 362kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 511mg | 21% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
