Brown Rice Stuffing with Roasted Vegetables and Bacon
- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 12
Ingredients
- 1/4 lb
- bacon, chopped
- 125 g
- 1
- small red onion, diced into 1/2 -inch (1 cm) cubes
- 0
- 1
- each red, yellow and orange pepper, diced into 1/2 -inch (1 cm) cubes
- 0
- 1
- zucchini, diced into 1/2 -inch (1 cm) cubes
- 0
- 2 cloves
- garlic, minced
- 0
- 1/3 cup
- Balsamic Fig and Maple Marinade
- 75 mL
- 1 1/2 cups
- cooked brown rice
- 375 mL
- 1/2 cup
- panko breadcrumbs
- 125 mL
- 1/2 cup
- reduced sodium chicken broth
- 125 mL
- 3 tbsp
- chopped Italian parsley
- 45 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
Directions
Step 1
Preheat 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.
Step 2
Stir 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.
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