Brown Rice Stuffing with Roasted Vegetables and Bacon
Prep Time
Serves
Cooking Mode
¼ lb bacon, chopped
1 small red onion, diced into 1/2 -inch (1 cm) cubes
1 each red, yellow and orange pepper, diced into 1/2 -inch (1 cm) cubes
1 zucchini, diced into 1/2 -inch (1 cm) cubes
2 cloves garlic, minced
⅓ cup Balsamic Fig and Maple Marinade
1 ½ cups cooked brown rice
½ cup panko breadcrumbs
½ cup reduced sodium chicken broth
3 tbsp chopped Italian parsley
½ tsp each salt and pepper
¼ lb bacon, chopped
1 small red onion, diced into 1/2 -inch (1 cm) cubes
1 each red, yellow and orange pepper, diced into 1/2 -inch (1 cm) cubes
1 zucchini, diced into 1/2 -inch (1 cm) cubes
2 cloves garlic, minced
⅓ cup Balsamic Fig and Maple Marinade
1 ½ cups cooked brown rice
½ cup panko breadcrumbs
½ cup reduced sodium chicken broth
3 tbsp chopped Italian parsley
½ tsp each salt and pepper
Directions
1Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan. Set aside. In a roasting pan over medium-high heat, cook bacon until lightly browned, about 5 min. Add onions, peppers, zucchini, garlic and stir-fry 2 min. Stir in half the marinade. Transfer to oven and roast, stirring half way through, until vegetables begin to brown and become tender, about 20 min. Transfer mixture to a bowl.
2Stir in rice, bread crumbs, broth, remaining marinade, parsley, salt and pepper. Divide mixture evenly between muffin cups. Bake until hot and beginning to brown, about 25 min. Cool 5 min. Carefully run a knife around the outside to release muffins and remove to a platter. Garnish with fresh basil leaves, if desired.
Disclaimer
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Personal Note
Personal Note
