12 servings
or 9 cups
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Minute Rice® Whole Grain Rice, uncooked | ||
3 cups (750 mL) | ||
3 tbsp (45 mL) |
butter |
|
1 cup (250 mL) |
each chopped onion and celery |
|
½ cup (125 mL) |
each grated carrot and chopped dried apples |
|
1 tbsp (15 mL) |
dried sage leaves |
|
1½ tsp (7 mL) |
dried thyme leaves |
|
1 tsp (5 mL) |
each: salt and pepper |
|
2 |
Granny Smith apples, peeled and chopped |
|
¼ cup (50 mL) |
each: chicken broth and apple juice |
|
2 |
eggs |
|
1½ cups (375 mL) |
shredded, aged Cheddar cheese, divided |
|
½ cup (125 mL) |
chopped toasted pecans (optional) |
|
¼ cup (50 mL) |
chopped fresh parsley |
Step 1: Preheat the oven to 350°F (180°C). Prepare Minute Rice according to the package directions; reserve
Step 2: Heat the butter in a large skillet set over medium heat. Add the onion, celery, carrot, dried apples, sage, thyme, salt and pepper. Cook, stirring often, for 10 minutes or until softened and fragrant. Remove from heat
Step 3: Toss the reserved rice with the warm vegetable mixture, chopped apple and 1 cup (250 mL) Cheddar cheese until combined. Whisk the broth with the apple juice and eggs. Pour the apple juice mixture over the rice mixture and stir to combine. Transfer to a greased 9 x 13-inch (3 L) baking dish
Step 4: Bake, covered, for 30 minutes or until set. Toss the remaining Cheddar cheese with pecans (if applicable) and parsley; sprinkle over the stuffing. Let it stand covered for 10 minutes before serving