HERBED RICE
A few years ago, I put together a special cookbook for folks who cook for themselves. This is one of my favorite recipes in the book.-John Davis, Mobile, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts :
CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- Bake 35 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g
TRADITIONAL RICE STUFFING
My mother passed this recipe on to her daughters as it was passed on to her from her mother. It is a delicious alternative to traditional bread stuffing, and my family always requests it when a chicken or turkey is on the menu. It will be a stunning addition to your Sunday night dinner table. As with any good recipe, adjust the seasonings to your taste. This recipe quantity is for an approximately 5-pound chicken.
Provided by Sheila Kampman
Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, dill weed, poultry seasoning, parsley, ground black pepper, chicken bouillon, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is just slightly undercooked, 12 to 14 minutes. Stir, taste, and adjust seasonings if desired. Cool completely before using to stuff a chicken.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.4 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 393.1 mg, Sugar 2.3 g
HERBED WILD RICE & QUINOA STUFFING
Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing - and nobody will guess its little secret: it's vegetarian, vegan, and gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred - perfect for those that prefer to skip the turkey.
Provided by Kare for Kitchen Treaty
Time 1h30m
Number Of Ingredients 15
Steps:
- Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
- Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
- Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.
HERBED VEGETABLE RICE STUFFING
Make and share this Herbed Vegetable Rice Stuffing recipe from Food.com.
Provided by Veghead
Categories Brown Rice
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Bring broth, rice, 1 tablespoons butter and seasonings to a boil in a large saucepan. Reduce heat and simmer, covered, for 50 minutes. Remove from heat; let stand for 5 minutes, then fluff with a fork.
- Meanwhile, preheat oven to 375°F Melt remaining 2 tablespoons butter in a large skillet. Add onion; saute' over medium heat for 10 minutes, stirring frequently. Add carrots and cook for 5 minutes more. Remove from heat; stir in celery and cranberries. Season to taste with salt and pepper.
- Spray a 2 quart casserole dish with olive oil spray. Stir together rice and vegetables. Place in prepared dish and sprinkle with walnuts. Tent loosely with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more.
Nutrition Facts : Calories 122, Fat 9.8, SaturatedFat 2.9, Cholesterol 9.2, Sodium 350.2, Carbohydrate 6.1, Fiber 1.9, Sugar 2.4, Protein 3.7
RICE WITH HERBES DE PROVENCE
This is a fragrant, yummy rice. It is great with chicken and green beans! This is very easy to make. Substitute a mixture of thyme, marjoram, savory, and rosemary for dried herbes de Provence.
Provided by Jennifer Green
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium saucepan stir together rice, chicken stock, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 37.1 g, Fat 0.3 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 82.4 mg, Sugar 0.1 g
WILD RICE STUFFING BAKE
If you prefer, you can stuff this mixture loosely into a bird to bake rather than in a separate dish.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine the egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add the celery mixture, bread cubes and rice. , Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or a thermometer reads 160°.
Nutrition Facts : Calories 152 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 550mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
TURKEY WITH HERBED RICE DRESSING
My husband is my most avid cooking fan (and my three daughters have all become wonderful cooks in their own right!). We have seven grandchildren.
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook the pork, beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine egg substitute, poultry seasoning, parsley, celery leaves, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder. Add meat mixture and rice. , Just before baking, stuff turkey. Skewer openings; tie drumsticks together. Place on a rack in roasting pan. Combine the garlic, thyme, tarragon, marjoram and remaining salt, pepper and garlic powder; rub over turkey. Add broth and butter to pan. , Bake at 325° for 4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting frequently. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all dressing.
Nutrition Facts : Calories 749 calories, Fat 35g fat (12g saturated fat), Cholesterol 278mg cholesterol, Sodium 974mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 82g protein.
PEPPERIDGE FARMS HERBED STUFFING
Make and share this Pepperidge Farms Herbed Stuffing recipe from Food.com.
Provided by Masiero
Categories Low Cholesterol
Time 40m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
- Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
Nutrition Facts : Calories 192.5, Fat 1.8, SaturatedFat 0.5, Cholesterol 0.4, Sodium 755.5, Carbohydrate 37.6, Fiber 2.3, Sugar 5.3, Protein 6.1
RICE STUFFING
Herbs, dried fruit, and bacon instill a wonderful blend of flavor to this distinctive rice stuffing that's perfect for turkey - ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender; remove from heat.
- Toss celery mixture and remaining ingredients. Use to stuff one 8- to 10-pound turkey.
Nutrition Facts : Calories 170, Carbohydrate 198 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg
BEST EVER RICE STUFFING
Once you taste this scrumptious stuffing you'll understand why we call it the 'best ever.' It's amazing how pecans and an orange add a flavorful twist to rice stuffing.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- In a saucepan, saute rice in butter until brown, stirring frequently.
- Stir in contents of seasoning packet and orange zest.
- Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
- Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
- Stir in toasted pecans.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 38.9 g, Cholesterol 15.3 mg, Fat 16.5 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 4.6 g, Sodium 541.6 mg, Sugar 5.6 g
TANGY POMEGRANATE CHICKEN LEGS STUFFED WITH HERBED RICE
These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better!
Provided by Sephardi Kitchen
Categories Chicken Thigh & Leg
Time 3h45m
Yield 4 chicken legs, 4 serving(s)
Number Of Ingredients 20
Steps:
- De-bone the chicken legs. To do this: with a sharp knife, cut around the skin and cartilage around the base of the knee joint. Slice upwards along the bone to the opposite end. Carefully separate the meat from the bone. You should end up with a butterflied (flat) piece of meat.
- Place a layer of plastic wrap over the chicken, and pound until slightly flattened.
- Prepare the marinade: Place the pomegranate syrup, honey, vinegar, paprika, onion powder, spices and salt/pepper into a bowl and mix well. Pour over the chicken in a plasic bag or other container. Allow to marinate a couple hours-overnight.
- Meanwhile, prepare the stuffing. In a medium saucepan, heat the olive oil and cook the onions over medium heat. Add the sesame seeds (if using) and pine nuts. Toast for several more minutes. Add the scallions and spinach, heat thoroughly.
- Finally, add the dried herbs and a splash of water, cook for several more minutes. Mix in the cooked rice and allow to cool.
- Preheat the oven to 350°F.
- Spread the chicken meat out, skin-side down. In the center, add several spoonfuls of the stuffing mixture (it should be around ½ cup, whatever can fit).
- Fold the chicken up around the stuffing and secure with toothpicks. Arrange on a lightly oiled baking dish, seal-side down. Pour the remaining marinade over the mixture.
- Basting occasionally, bake for approximately 30-40 minutes (time may vary), or until browned and no longer pink inside.
Nutrition Facts : Calories 905, Fat 44.5, SaturatedFat 8.9, Cholesterol 138.6, Sodium 197.4, Carbohydrate 86.8, Fiber 5.1, Sugar 22.1, Protein 39.5
VEGETARIAN HERB & WILD RICE STUFFING
Make and share this Vegetarian Herb & Wild Rice Stuffing recipe from Food.com.
Provided by evaslevine
Categories Potluck
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine wild rice and 1c water. Bring to a boil, stir once, then reduce heat, cover and simmer for 15 min or until soft. Set aside.
- In a large saucepan or soup pot, heat vegetable oil. Saute onion, celery and vegetarian sausage until onion is translucent.
- Add I Can't Believe It's Not Butter and stir until melted.
- Stir in parsley until well blended.
- Add 3 c water, bring to a boil.
- Remove from heat and stir in Stuffing Mix and wild rice.
Nutrition Facts : Calories 249.4, Fat 10.3, SaturatedFat 1.4, Cholesterol 0.2, Sodium 689.2, Carbohydrate 30.6, Fiber 2.6, Sugar 2.7, Protein 10.3
VEGAN HERBED STUFFING
This stuffing is vegan and really delicious. The recipe will double or triple well to accomodate any number of guests.
Provided by Dancer
Categories Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, combine bread and cooked grains.
- Sauté onions in a little water for about 5 minutes, then add celery and cook until soft.
- Stir cooked vegetables and herbs into bread/rice mixture.
- Mix oil and vegetable broth, then pour over stuffing mixture.
- Add salt to taste.
- Cook, covered, for about 25 minutes, then uncovered until top is slightly browned and crispy.
Nutrition Facts : Calories 215, Fat 10.2, SaturatedFat 1.5, Sodium 228, Carbohydrate 27.6, Fiber 1.9, Sugar 3, Protein 3.5
ROASTED CHICKEN WITH BASIL-RICE STUFFING
This stuffing, with its pleasant herb flavor, is a nice change of pace from traditional bread stuffing. The crunch comes from sunflower kernels. (Leftovers would be great in the Chicken Jambalaya recipe above.)
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute celery in butter until crisp-tender. In a large bowl, combine the celery, rice, parsley, green onion, basil, sunflower kernels, salt and pepper. Stuff chicken. Tie drumsticks together with kitchen string if desired. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 180° for chicken and 165° for stuffing. Cover and let stand for 10 minutes before removing stuffing. Remove skin before serving.
Nutrition Facts : Calories 311 calories, Fat 11g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 191mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.
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