Nut and Berry Rice Stuffing
Intro: My mom’s Sausage Stuffing will always have a special place in my heart. It is the absolute best. Every person who’s tried it has been converted from their own recipe. It’s so rich! But made with bread cubes, eggs, giblets, sausage, and loads of butter, it’s not in my diet – that’s for sure. This past year I made two versions. I made the traditional stuffing, but I also tried a new one – something I could eat. Full of healthy complex carbs, fresh herbs, and veggies, it was a great complementary side dish.
Makes 6 servings
* 1 cup brown rice
* 1 cup lower-sodium chicken broth
* 1 cup water
* 1/4 tsp sea salt (divided)
* 3/4 cup rinsed and drained roasted canned chestnuts
* 1/2 cup unsweetened dried cranberries
* 1/3 cup toasted slivered almonds or walnuts
* 1 tbs Smart Balance 50/50 butter
* 1 cup sliced carrot
* 3/4 cup chopped white onion
* 3/4 cup sliced celery
* 1/2 cup minced fresh Italian parsley
* 2 tbs minced fresh sage
* 2 tbs micned fresh thyme
* 1/2 tsp black pepper
* Cooking spray as needed
Tip! By rinsing and draining your canned veggies you’re able to eliminate some of the added sodium. Tip! Most grocery stores don’t carry unsweetened dried cranberries, but many health food stores do. Tip! Once cooked, you could spoon stuffing in to a casserole dish, cover, and place in the oven to warm until ready to serve. That will allow the extra juices to soak in too!
Bring broth and water to a boil and add brown rice. Cook until tender per package instructions.
Meanwhile, melt butter in a large saucepan over medium heat.
Brown carrot, onion, celery, and almonds.
Add cooked rice, seasonings, chestnuts, and cranberries to the pan and toss until completely heated through.
If dressing is too dry add a little more broth.
- Calories 245
- Total Fat02g
- Total Carbohydrate08g
- Dietary Fiber 5.68g
- Sugars 4.03g