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Rice Stuffing with Fruit & Nut

  • 1/2 cup Cranberries
  • 2 cups Water
  • 1 Tbsp Olive Oil
  • 1 Onion medium-sized, chopped
  • 1 Celery stalk, chopped
  • 3 Garlic cloves, minced
  • 1/2 cup Green Bell Pepper chopped
  • 1/2 tsp Basil
  • 1/2 tsp Curry Powder
  • 1/2 tsp Sea Salt
  • 1/2 cup Hazelnuts (Pieces) chopped
  • 1 cup Apricots dried & chopped
  • 1 cup Long Grain Brown Rice


Rinse rice in 2-3 changes of cold water.

In a large bowl pour 2 cups boiling water, add apricots and cranberries, soak for 30 minutes.

Place rice in a medium saucepan and add 2 cups of water, cover with lid, bring to a boil, reduce heat to lowest setting and simmer for 20 minutes.

In a large skillet, saute onions, celery, garlic and peppers in olive oil until limp. After the fruit has soaked, drain water, add rice and onion saute, mix together; add basil, curry powder, salt and hazelnuts, mix together until well blended.

Preheat oven to 350°F.

Stuff mixture into the cavity of bird or into a chicken breast or pork chop. Bake for at least 30 minutes or until juices run clear and meat is done.

Stuffing can be baked in a lightly oiled baking dish for a vegetarian side dish at 350 degrees for 20 minutes (covered).

Makes 10 servings.

Rice Stuffing with Fruit & Nut


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Products Used in this Recipe

Baking Aids

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Baking Aids
Sea Salt

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Grains Beans Seeds
Long Grain Brown Rice

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