Serve with turkey, chicken or Cornish hens.
Pine
Nut Rice Stuffing
- 2 tablespoon butter
1 medium onion, finely chopped
8 ounces sliced mushrooms
1 medium celery, finely chopped
1 cup uncooked long-grain rice
2 cups chicken broth
1 teaspoon poultry seasoning
2 tablespoons chopped fresh parsley
1/2 cup pine nuts, toasted
- Place butter, onion, mushrooms
and celery in 2-quart microwave-safe bowl. Cover and microwave
on high for 3 minutes. Stir in rice, broth, poultry seasoning
and parsley. Cover and cook on high for 6 minutes or until liquid
comes to a boil.
- Cook on 50% power 10 to
12 minutes or until rice is just tender and most of liquid is
absorbed. Let stand covered, 5 minutes. Fold in nuts.
Makes 6 servings.
Recipe provided courtesy of www.butterball.com.
loading
|
