Danika's Notes

This is a family recipe that my mother-in-law has made for years and it’s always a dish I look forward to at her house. This is called a stuffing but really, it’s a fancy way to spice up your brown rice and it’s delicious. Some variations to the recipe….I used half butter half oil and used less of both that what was called for.  I cut the recipe in half a lot of times because it makes quite a bit. You can make this recipe the night before, stick it in the frig. and bake it the following day…great for holidays!  A great grain to try instead of brown rice, the Brown Rice Medley at Trader Joes which has brown rice as well as radish seeds and black jasmine rice - delicious, the radish seeds add great crunch!

Brown Rice Stuffing

Print Recipe
Image of Brown Rice Stuffing


  • 3/4 C butter or oil
  • 1/2 C chopped onion
  • 2 C chopped celery
  • 1/2 C fresh mushrooms, sliced
  • 5 C cooked brown rice (in chicken broth)
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme leaves
  • 1/4 tsp savory
  • 1/2 C chopped parsley
  • 1/2 C raw pumpkin seeds

Preparation & Directions

Melt butter or oil in frying pan.  Add onion, celery and mushrooms and cook until tender-crisp, about 5 minutes.  Add to cooked rice along with other ingredients and toss lightly to mix.  Adjust seasoning, adding salt and pepper to taste.  Makes enough stuffing for a 10-12 lb. bird.  Or, back in covered casserole at 325 degrees for 1 hour.

FROM: Mary Stokes

PREP TIME: 40 minutes (rice cook time)

COOK TIME: 1 hour

SERVES: 8-10

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