From Whole Foods Market
This delicious alternative to bread-based stuffing is made with an aromatic rice medley and is flavored with bacon, mushrooms and colorful tart cranberries balanced by a sweet touch of maple syrup.
4 cups Low-Sodium Chicken Broth
1 (16-ounce) bag Organic Rice Medley
6 slices Bacon, chopped
2 ribs celery, chopped
1 yellow onion, chopped
1/4 cup roughly chopped sage
1/2 pound button mushrooms, chopped
1 cup whole fresh cranberries
2 tablespoons maple syrup
1 egg, beaten
Preheat oven to 350°F. Bring broth and 1 cup water to a boil in a medium pot, add rice, reduce heat to medium-low and simmer until just tender, about 35 minutes. Fluff with a fork and transfer to a large bowl; set aside. Meanwhile, cook bacon in a large skillet over medium-high heat until just crisp, 7 to 9 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.
Return skillet to heat, add celery, onion and sage and cook until golden brown and softened, 7 to 9 minutes. Add mushrooms and continue cooking until golden brown, 7 to 9 minutes more. Stir in cranberries, cook for 2 minutes, then transfer contents of skillet to bowl with rice. Add maple syrup and egg and fold together to combine. Transfer to a 9- by 13-inch baking dish and bake your Bacon, Cranberry and Mushroom Rice Stuffing until hot throughout, about 35 minutes.