Almond Brown Rice Stuffing
1/2 cup slivered almonds
3 tablespoons butter or margarine
1 medium tart red apple, cored and diced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon ground white pepper
3 cups cooked brown rice (cooked in chicken broth)
Cook almonds in butter in large skillet over medium-high heat until golden brown. Add apple, onion, celery, poultry seasoning, thyme and pepper; continue to cook until vegetables are tender crisp. Stir in rice; cook until thoroughly heated. Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 degrees 25 to 30 minutes.
Microwave Oven Instructions:
Combine almonds and margarine in 2- to 3-quart microproof baking dish. Cook on HIGH 2 to 3 minutes or until browned. Add apples, onion, celery, poultry seasoning, thyme and pepper. Cover with wax paper and cook on HIGH 2 minutes. Stir in rice; cook on HIGH 2 to 3 minutes, stirring after 1-1/2 minutes, or until thoroughly heated. Serve as directed above.
Makes 6 servings.
Each serving provides 257 calories, 7 grams protein, 13 grams fat, 30 grams carbohydrate, 4 grams dietary fiber, 16 milligrams cholesterol and 333 milligrams sodium.
Courtesy of USA Rice Federation.