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 unitl 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.