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| Georgian Apricot And Pecan Stuffing |
| This recipe is adapted from an International Olive Oil Council recipe. |
Ingredients:
1 tablespoon COLAVITA Extra Virgin Olive Oil, plus some for oiling the pan
1/3 cup chopped onions
1/3 cup chopped celery
2 cups cooked brown rice
2/3 cup pecans, coarsely chopped
2/3 cup dried apricots, coarsely chopped
3 tablespoons pine nuts, toasted
3 tablespoons seedless raisins, plumped in hot water for 5 minutes
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
1/2 cup low-salt chicken stock
Salt and ground black pepper
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Preparation:
Heat the oil in a small skillet; saute the onions and celery until soft. Mix all the ingredients in a large bowl; transfer to a lightly oiled 2 quart baking dish. Bake, covered, at 350 degrees F for 20 - 25 minutes. Makes 4 - 6 servings.
Per serving: 241 Calories (46.7% from fat); 13g Fat (1g Sat, 8g Mono, 3g Poly); 5g Protein; 29g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 190mg Sodium. Food Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat.
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