prep time
20 min
20 min
cook time
20 min
20 min
servings
6 to 8
6 to 8
WHAT YOU'LL NEED
![]() | ||
Minute Rice Basmati Rice | ||
2 pouches (125 g each) | ||
1/4 cup (60 mL) | butter | |
3/4 tsp (3 mL) | salt | |
1/4 tsp (1 mL) | pepper | |
1 | large onion, chopped | |
1 | large carrot, chopped | |
2 | ribs celery, chopped | |
1 | apple, peeled and chopped | |
2 | cloves garlic, minced | |
1 tsp (5 mL) | dried thyme | |
1/4 tsp (1 mL) | ground cinnamon | |
1/4 tsp (1 mL) | ground ginger | |
1/4 cup (60 mL) | dried cranberries | |
1/4 cup (60 mL) | dried chopped apricots | |
2 cups (500 mL) | chicken broth or vegetable broth | |
1/2 cup (125 mL) | chopped toasted almonds | |
1/4 cup (60 mL) | chopped fresh parsley |
INSTRUCTIONS

Step 1: Remove rice from pre-portioned pouch; set aside. Melt butter in a large, nonstick skillet set over medium-high heat
Step 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
Step 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
Tips:
- Stuffing can be used as an easy filling for roasted squash. Simply halve acorn squash, brush with butter and bake at 350°F for 45 minutes. Stuff squash and continue to bake for 15-20 minutes or until heated through and squash is tender.
- This easy recipe cooks on the stovetop leaving more space in the oven for your holiday feast.
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