Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"It is a miracle if you can find true friends, and it is a miracle if you have enough food to eat, and it is a miracle if you get to spend your days and evenings doing whatever it is you like to do, and the holiday season - like all the other seasons - is a good time not only to tell stories of miracles, but to think about the miracles in your own life, and to be grateful for them, and that's the end of this particular story."
-Lemony Snicket, The Lump of Coal

The refrigerator light goes on...

The great thing about this recipe is that it is two side dishes in one - rice and veggies. It can make your holiday meal so much easier by making one side dish rather than two. If it is just two of you for an intimate meal, this lets you focus more on the meal than cooking itself.

You can, of course, use dried herbs that you like best in place of the marjoram and thyme - rosemary (about a teaspoon), sage (about 1 1/2 teaspoons) or basil and oregano (about a teaspoon each).


Holiday Rice Stuffing

Servings: 4 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers.

5 cups water
1 cup brown rice
1/2 tsp salt (divided)
1 tsp olive oil
1 small white onion (diced)
2 ribs celery (diced)
8 ounces crimini mushrooms (sliced)
1/4 cup dried unsweetened cranberries
1/4 cup pecans (roughly chopped)
1 tsp dried marjoram
1/2 tsp dried thyme

Place the water in a saucepan over medium-high heat and add the rice and 1/4 teaspoon salt.

Stir and bring to a boil, then reduce heat to simmer and cover halfway.

Cook about 25 minutes or until all of the water is cooked away. Do not stir the rice while cooking.

While the rice is cooking place the olive oil in a large skillet over high heat.

Add the onion and celery and sauté, stirring constantly, for 2 minutes.

Add the mushrooms, cranberries, and pecans and sauté, still stirring constantly, until the mushrooms are browned (10 minutes). Do not let the onions brown, however.

Add the marjoram and thyme and stir well.

When the rice is done add it to the pan with the mushroom mixture.

Add the remaining 1/4 teaspoon salt. Stir well and serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 266 Calories from Fat 67
% Daily Value
Total Fat 7g 12%
    Saturated Fat <1g 4%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 315mg 13%
Total Carbohydrates 45g 14%
    Dietary Fiber 4g 15%
    Sugars 3g
Protein 6g
Vitamin A 2% Vitamin C 7%
Calcium 7% Iron 9%
Vitamin K 11 mcg Potassium 507 mg
Magnesium 86 mg