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Rosemary & Rice Stuffing

Ingredients:

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  • 1/4 c. Butter
  • 1 Small onion, diced
  • 2 Cloves garlic, minced
  • 2 1/4 c.  Black Fox Brand Semi-brown Rice 
  • 1 Package (32oz.) Chicken Stock (about 4 Cups)
  • 1 c. Water
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 c. Dried Cranberries
  • 1/2 c. Toasted Coarsely Chopped Walnuts
  • 1/4 c. Chopped Parsley
  • 1 1/2 Teaspoons Chopped Fresh Rosemary
  • 1 Teaspoon Chopped Fresh Thyme
  • 4 Slices of Cooked Chopped Bacon (optional)

Instructions:

  1. In a medium skillet, over medium-high heat, melt butter.
  2. Add onion and garlic.
  3. Cook until onions are translucent, about 4 minutes.
  4. Transfer onion mixture to rice cooker cooking pot.
  5. Add Black Fox Brand rice, chicken stock, water, salt and pepper. Stir well.
  6. Select rice cooker Whole Grain setting if available, and press start, (Brown Rice Setting works well too).
  7. When rice is done, stir in cranberries, walnuts, parsley, rosemary, thyme, and bacon.

*Enjoy

 


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