Brown Rice And Pecan Stuffing

By Florence Fabricant

Published November 14, 1992

Total Time
45 minutes
Rating
4(8)
Comments
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Featured in: FOOD; Making Thanksgiving More Nutritional

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Ingredients

Yield:About 8 cups, enough for a 12-pound turkey

  • 1 cup chopped pecans

  • 2 tablespoons vegetable oil or butter

  • 1 ½ cups chopped onion

  • 1 cup chopped celery

  • 1 teaspoon dried thyme

  • 2 teaspoons dried sage

  • 2 cups raw brown rice

  • 3 ⅓ cups turkey or chicken stock

  • 2 tablespoons chopped parsley

  • 1 teaspoon lemon juice

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

36 grams carbs; 2 milligrams cholesterol; 280 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 3 grams fiber; 390 milligrams sodium; 6 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Toast the pecans by tossing them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.

  2. Step 2

    Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the pecans. Add the stock, bring to a boil and boil for two minutes. Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue cooking when it is stuffed into the poultry.

  3. Step 3

    Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use to stuff the turkey. When stuffing, do not pack the mixture tightly because the rice will continue to expand.

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4 out of 5
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Comments

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Linda

I have fibromyalgia and now have become gluten intolerant so I will try this recipe for Christmas. But I cannot use the dried herbs because they probably have additives or preservatives in them and they cause me pain. Can I use fresh herbs and what would be the measurements?

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