Herbed Brown Rice Stuffing

March 28th, 2017

Herbed Brown Rice

Brown rice has never been a favorite in our house.  But its nutritional value is so much better than white rice.  I was going through my stash of ancient Gourmet Magazines the other day and found this recipe for Herbed Brown Rice Stuffing to accompany a roasted chicken.  We had just gotten home from our 6 weeks in Florida and cooking was not high on my “to do” list. I put the rice on to cook (It takes 40 minutes), headed for the grocery store for a rotisserie chicken and finished the additions to the rice when I got home.

Herbed Brown Rice Casserole

The boring brown rice was transformed with the addition of roasted red peppers, chopped vegetables, bacon, tomato paste, parsley and chicken broth.  Plus, we had enough to go with our pork chops for the next night.

New York 2

I lost a friend last month.  So many memories.  We went on a girls’ trip to New York City a few years ago and posed for this picture in the “Friends” fountain in Central Park.  Karen (center), you will live on in our hearts always.

HERBED BROWN-RICE STUFFING ( Gourmet Magazine May 1992 )

3 slices bacon, chopped
1 small onion, chopped fine
1 rib of celery, chopped fine
1 small green pepper, chopped fine
1 garlic clove, minced
7 ounce jar roasted red peppers, rinsed, drained and puréed in a food processor
1 tablespoon tomato paste
1 cup chicken broth
1 cup minced fresh parsley leaves
1/2 cup finely chopped scallion greens
4 cups cooked brown rice

In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.  In the fat remaining in the pan cook the onion, the celery, the bell pepper, and the garlic over moderately low heat, stirring, until the vegetables are softened, add the red pepper purée, the tomato paste, and the broth, and simmer the mixture, stirring occasionally, for 10 minutes, or until it is thickened.  In a bowl stir together the vegetable mixture, the bacon, the parsley, the scallion, the rice, and salt and pepper to taste, transfer the stuffing to a baking dish, and heat it in a 325 degree oven for 15 minutes, or until it is hot.  Serves 4 to 6.

Printable Recipe

8 responses to “Herbed Brown Rice Stuffing”

  1. Penny at Enjoying The Simple Things says:

    Your rice dish sounds wonderful. I love brown rice. Sending hugs on the loss of your good friend. I know you have wonderful memories to help you though your time of sorrow.

  2. Monique says:

    I am sorry for your loss.. 🙁 She looks full of life.♥

    We eat in all the time in Fl..but it’s so basic and simple..I don’t do anything unusual or new either..there..

    Looks good..we just aquired a Zojirushi rice cooker..still testing the waters..while in the Asian store we like..a gentleman told us about a brown basmati he loves..I bought some..have not tried yet..:)

    • Penny says:

      Anxious to hear how you like your rice cooker Monique.
      Karen was full of life and experienced it to the fullest.

  3. Madonna says:

    My condolences Penny. It is so hard to not have our friends with us.

    I am going to try your herbed brown rice. When we all get together with friends there is always one or two that’s cutting out the white foods in their life.

  4. Susan says:

    I’m so sorry about the those of your dear friend, Penny 🙁 We haven’t lost any friends yet and I know it will be heartbreaking when we do. I only use brown rice and don’t mind the flavor at all but this recipe is one I’d love to try! Bacon makes everything better 😉

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.