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Rosemary & Rice Stuffing
Rice Stuffing with Carnberries, Bacon, and Pecans
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Rice Stuffing with Carnberries, Bacon, and Pecans
Ingredients:
1 1/4 c. Black Fox Brand Rice (Semi-brown or White) uncooked
4 slices of Bacon, cut into 1 inch pieces
1 c. Onion Chopped
1 14oz. can of chicken broth
1/2 c. water
2 Tablespoons dry sherry (optional)
1 Teaspoon dried thyme leaves, crushed
3/4 c. Dried cranberries
1/2 c. Pecans, chopped and toasted
Instructions:
Rinse rice in cold water. Drain well; set aside.
In a large saucepan, cook bacon over medium head until crisp.
Remove bacon, reserving 1 tablespoon drippings in saucepan.
Drain bacon; set aside.
Add onion to saucepan; cook until tender, stirring occasionally.
Add rice; cook and stir for 3 minutes.
Add chicken broth, water, sherry, and thyme.
Bring to a boil; reduce heat.
Cover and simmer for 10 minutes.
Remove from heat, stir in celery and dried cranberries.
Heat oven at 350 degrees.
Transfer rice mixture to a 2 quart casserole dish.
Cover and bake for 45-55 minute or until rice is tender and liquid is absorbed.
Stir in pecans and bacon.
*Enjoy
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