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Rice Stuffing with Carnberries, Bacon, and Pecans

Ingredients:rice-stuffing-8090.jpg

  • 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:

  1. Rinse rice in cold water. Drain well; set aside.
  2. In a large saucepan, cook bacon over medium head until crisp.
  3. Remove bacon, reserving 1 tablespoon drippings in saucepan.
  4. Drain bacon; set aside.
  5. Add onion to saucepan; cook until tender, stirring occasionally.
  6. Add rice; cook and stir for 3 minutes.
  7. Add chicken broth, water, sherry, and thyme.
  8. Bring to a boil; reduce heat.
  9. Cover and simmer for 10 minutes.
  10. Remove from heat, stir in celery and dried cranberries.
  11. Heat oven at 350 degrees.
  12. Transfer rice mixture to a 2 quart casserole dish.
  13. Cover and bake for 45-55 minute or until rice is tender and liquid is absorbed.
  14. Stir in pecans and bacon.

*Enjoy


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