prep time
20 min

cook time
20 min

servings
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.