Thursday, November 17, 2011

Lundberg Rice

Almond Brown Rice Stuffing

Cooking Instructions:
* 1/2 cup slivered almonds
* 3 tbsp. butter
* 1 medium tart red apple, cored and diced
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/2 tsp. poultry seasoning
* 1/4 tsp. thyme
* 1/4 tsp. ground white pepper
* 3 cups cooked Lundberg Brown Jasmine Rice (cooked in chicken broth)

Cook almonds in butter in large skillet over medium-high heat until golden brown. Add apple, onion, celery, poultry seasoning, thyme and pepper; continue to cook until vegetables are tender crisp. Stir in rice; cook until thoroughly heated. Use as stuffing for poultry or pork roast, or bake tightly covered in a separate baking dish at 350 degrees 25 to 30 minutes. Makes 6-8 servings.

Recipe courtesy of USA Rice Federation.