Ingredients
- ⅔ cup fat-free, lower-sodium chicken broth
- ⅓ cup uncooked brown rice
- ⅓ cup dried cranberries
- ⅓ cup apple cider
- 4 large Rome apples, cored
- ¾ cup finely chopped yellow onion
- ⅓ cup finely chopped carrot
- ¼ teaspoon ground cinnamon
- .13 teaspoon ground red pepper
- 3 garlic cloves, minced
- ¼ cup chopped walnuts, toasted
- 3 tablespoons minced green onions
- ¾ teaspoon kosher salt
- ½ teaspoon dried rubbed sage
- ½ cup shredded Cheddar cheese
Cooking Instructions
Step 1
Preheat oven to 350F;.
Step 2
Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 50 minutes. Remove from heat. Let stand 10 minutes.
Step 3
Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes. Add mixture to rice.
Step 4
Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh that was scooped out. Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.
Step 5
Preheat broiler to high.
Step 6
Heat a large skillet over medium-high heat. Add chopped apple, yellow onion, and next 3 ingredients (through pepper); saute; 4 minutes. Add garlic; saute; for 1 minute, stirring constantly. Add onion mixture, walnuts, and next 3 ingredients (through sage) to rice; toss. Divide rice mixture evenly among apples; top with cheese. Broil for 5 minutes or until golden.