Adapted from the e-health compete newsletter
Brown Rice and Cranberry Stuffing
A healthy alternative to buttery soggy old bread.... as tasty as it can be. :)
2 tablespoons olive oil
3 medium carrots, cut into 1/2-inch dice
2 medium fennel bulbs, cored and cut into 1/4-inch dice
(I had problems finding fresh fennel at the store, so I added a little extra celery and used about 1 1/2 tbs fennel seed)
2 celery stalks, cut into 1/4-inch dice
1 medium onion, chopped
3 cups long-grain brown rice (I used short grain)
1 3/4 cup chicken broth (veggie broth for our vegan/veg friends)
1 cup dried cranberries
1 3/4 teaspoons salt
1/2 teaspoon dried ground thyme
1/4 teaspoon coarsely ground black pepper
Preheat oven to 325 degrees F. In 12-inch skillet, heat oil over medium heat until hot. Add carrots, fennel, celery, and onion, and cook 20 minutes or until vegetables are tender and lightly browned, stirring frequently.
Stir in rice, chicken broth, cranberries, salt, thyme, pepper, and 4 1/4 cups water. (I added 2 cups of water in the skillet and then the remaining 2 1/4 cups to the baking dish.) Cover and heat to boiling. Pour rice mixture into 13- by 9-inch glass baking dish; cover with foil and bake 1 hour 15 minutes or until liquid evaporates and rice is tender.
Enjoy!
