In a medium saucepan, bring chicken stock to aboil.
Once liquid has reached a boil, add in packet ofRightRice and remove from heat.
Cover pan, remove from heat, and allow to sit for 10 minutes the fluff with a fork.
While the RightRice is cooking, place a pan over medium heat and add butter. Once melted, add in minced garlic, along with carrots, onions, and mushrooms. Sautee until vegetables become tender. Then remove from heat.
Add prepared RightRice to pan along with cranberries, pecans, and salt and pepper to taste. Stir until all ingredients are evenly incorporated.
Serve warm & enjoy.
Notes
This recipe can easily be adapted to meet any dietary need. Replace chicken broth with vegetable stock and opt for dairy-free butter for a vegan, dairy-free alternative.Leftovers? No problem. You can store leftovers in the refrigerator for up to 3 days.The vegetables listed in this recipe provide the flavor of a traditional Thanksgiving ‘stuffing,’ but feel free to get creative and incorporate a variety of vegetables depending on your preference.If you don’t have fresh cranberries available (or want to make this dish when cranberries are out of season), you can swap these with dried cranberries intake and maintain the same delicious flavor.