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Potatoes, Rice, Pasta, etc.Stuffing Recipes 'A' to 'C' >  Apricot & Walnut Brown Rice Stuffing


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Yield: Makes 4 servings

• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 1 tablespoon butter or margarine
• 2 cups cooked brown rice
• 2/3 cup coarsely chopped walnuts
• 3/4 cup coarsely chopped apricots
• 3 tablespoons pine nuts, toasted
• 3 tablespoons plumped raisins
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon dried sage leaves
• Salt and ground black pepper
• 1/2 cup chicken broth

Cook onion and celery in butter in small skillet over medium heat. 
Combine rice, walnuts, apricots, pine nuts, raisins, parsley, thyme, sage, salt, pepper and broth in large bowl; turn into greased 2-quart baking dish.

Cover with foil and bake at 350 degrees 20 to 25 minutes.

Stuffing may be baked inside poultry.
Nutrition Facts
Calories 392   
Total Fat 21g 
Cholesterol 8mg 
Sodium 509mg 
Total Carbohydrate 50g 
Dietary Fiber 6g 
Protein 9g

USA Rice Federation (


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