Red-Rice Dressing with Dried Fruit
Dress up your Thanksgiving table with this exotic – but easy to make – dish. The nutty flavored red rice is a fiber-rich whole grain, meaning it can lower risk for colorectal cancer.
PREP TIME :
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- 1/4 cup chopped dried apricots
- 1/2 cup orange juice
- 3/4 cup Bhutan Red rice, or other red rice
- 1½ cups fat-free, reduced-sodium chicken broth, divided
- 2 Tbsp. extra virgin olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup toasted slivered almonds
- 1 tsp. stuffing or poultry seasoning
- Salt and freshly ground black pepper
- Preheat oven to 350 degrees.
- In small bowl, plump cranberries, raisins and apricots in orange juice, 20 minutes. Drain and set fruit aside. Reserve juice for baking or for glazing sweet potatoes.
- In medium saucepan, combine rice with 1 cup broth. Add 1 cup water. Bring to boil over medium-high heat. Cover, reduce heat, and cook for 3 minutes less time than on package directions, until rice is slightly less than tender. Fluff with fork, cover and set hot rice aside.
- In small Dutch oven, heat oil over medium-high heat. Add onions and celery and cook, stirring often, until vegetables are soft, 8 minutes. Add cooked rice, soaked fruit, almonds, stuffing seasoning, remaining 1/2 cup broth and mix to combine. Season dressing to taste with salt and pepper. When broth boils, cover, and bake for 30 minutes, until dressing is hot. Fluff with a fork and let dressing sit for 15 minutes before serving.
Nutrition (per serving):
240 calories, 9 g total fat (1 g saturated fat),
38 g carbohydrate, 4 g protein, 4 g dietary fiber, 125 mg sodium.