Fruit and Nut Basmati Rice Stuffing

🧂 Ingredients

• 2 g pouches Minute Rice Basmati Rice

  125 each
• 1/4 cup butter

  60 mL
• 3/4 tsp salt

  3 mL
• 1/4 tsp pepper

  1 mL
• 1 large onion

  chopped
• 1 large carrot

  chopped
• 2 ribs celery

  chopped
• 1 apple

  peeled and chopped
• 2 cloves garlic

  minced
• 1 tsp dried thyme

  5 mL
• 1/4 tsp ground cinnamon

  1 mL
• 1/4 tsp ground ginger

  1 mL
• 1/4 cup dried cranberries

  60 mL
• 1/4 cup dried chopped apricots

  60 mL
• 2 cups vegetable broth

  500 mL
• 1/2 cup chopped toasted almonds

  125 mL
• 1/4 cup chopped fresh parsley

  60 mL

Instructions

• 1 Remove rice from pre-portioned pouch; set aside. Melt butter in a large,
  nonstick skillet set over medium-high heat.
• 2 Add onion, carrot, celery, apple, garlic, thyme, cinnamon and ginger. Cook,
  stirring occasionally, for 7 to 9 minutes or until vegetables soften. Add broth;
  bring to a boil. Stir in rice, cranberries and apricots.
• 3 Reduce heat, cover and simmer for 10 minutes. Remove from heat and let stand for
  5 minutes or until liquid is absorbed. Fluff with a fork. Stir in almonds and
  parsley.

Nutrition Info