Orange-Rice Stuffing
Prep: 10 min
Cook: 55 min
Total: 65 min
Serves: 6
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Bright citrus transforms an ordinary side into something festive, as wild rice simmers in orange juice and stock, then gets studded with tart cranberries and toasted pecans. Sage, thyme, and orange zest round out the aroma while a fork-fluff keeps every grain distinct. It is a natural partner for roast turkey or any holiday spread.
Ingredients
Ingredients
- 2 Cups Wild Rice (or Long-Grain Rice)
- 2 1/2 Cups Chicken Stock (or Vegetable Stock)
- 3/4 Cup Orange Juice
- 2 Tbsp Orange Zest
- 1/2 Cup Dried Cranberries (or Dried Cherry)
- 1/2 Cup Pecan - Toasted or Chopped
- 1/4 Cup Butter
- 1 Medium Onion - Diced
- 3 Stalks Celery - Diced
- 1 Tsp Thyme
- 1 Tsp Sage
- 1 - Salt And Pepper - To Taste
Directions
Directions
- Sauté the aromatics: In a large pot or saucepan, melt the butter over medium heat.
- Add the diced onion and celery, cooking until softened (about 5-7 minutes).
- Toast the rice: Stir in your rice, orange zest, thyme, and sage.
- Cook for 3 minutes to toast the grains and absorb the flavors.
- Simmer: Pour in the chicken stock and orange juice.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover with a tight lid and simmer for 45-50 minutes (or until the liquid is absorbed and the rice is tender).
- Finish and fluff: Remove from the heat.
- Mix in the dried cranberries and toasted pecans, fluffing with a fork.
Nutrition
Per serving · 6 servingsCalories
320
Fat
14 g
Saturated fat
5 g
Carbohydrates
43 g
Sugar
8 g
Fiber
3 g
Protein
6 g
Sodium
450 mg
Cholesterol
15 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Cups Wild Rice (or Long-Grain Rice)
- 2 1/2 Cups Chicken Stock (or Vegetable Stock)
- 3/4 Cup Orange Juice
- 2 Tbsp Orange Zest
- 1/2 Cup Dried Cranberries (or Dried Cherry)
- 1/2 Cup Pecan - Toasted or Chopped
- 1/4 Cup Butter
- 1 Medium Onion - Diced
- 3 Stalks Celery - Diced
- 1 Tsp Thyme
- 1 Tsp Sage
- 1 - Salt And Pepper - To Taste
