Brown Rice and Cranberry “Stuffing”
Ingredients:
- 2 tablespoon Extravagonzo Roasted Garlic oil
- 2 tablespoon Etravagonzo Red Chili Culinary Oil
- 3 medium carrots, cut into ½-inch dice
- 2 medium fennel bulbs, cut into ¼-inch dice
- 2 celery stalks, cut into ¼-inch dice
- 1 medium onion, chopped (I used 1 teaspoon onion powder, very good!)
- 1½ or 2 Serrano Peppers, finely minced
- 1½ to 2” Fresh Ginger Root, finely grated w/ skin on
- 1 tsp Crushed Red Pepper
- 2 Cloves Garlic, minced
- ½ tsp Celery Seed
- 3 cups long-grain brown rice
- 1 cup chicken broth
- 1 cup dried cranberries
- 2 tsp sea salt
- 1 tsp dried thyme
- 1 tsp coarsely ground black pepper
- 4¼ cups water
Instructions:
- Preheat oven to 325 degrees F
- In 12-inch skillet, heat Extravagonzo Roasted Garlic oil & Extravagonzo Red Chili oil over medium heat until hot
- Add carrots, fennel, celery, Serrano, ginger, crushed red pepper, garlic and onion, and cook 20 minutes or until vegetables are tender and lightly browned, stirring frequently
- Stir in rice, chicken broth, cranberries, salt, thyme, celery seed, pepper, and the water
- 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.
- (This recipe took closer to 1:45 total cooking time, though it turns out our oven temp is lower than settings.)
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