Cranberry Pecan Brown Rice Stuffing

Cranberry Pecan Brown Rice Stuffing

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"This stuffing also makes an excellent and flavorful side dish."
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servings 166 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Prepare rice according to package directions.
  2. In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  3. Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.


  • To toast pecans: Pre-heat oven to 350 degrees F. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn pecans. Cool.
  • Onions may be substituted for the shallots.



My family really liked this. I sauteed my veggies in grapeseed oil rather than margarine. It was a tad on the bland side, but that may be because I used dried parsley rather than fresh. Very ...