4 cups low-sodium chicken broth
1 bag (16-ounces) organic rice medley
6 slices bacon, chopped
2 ribs celery, chopped
1 yellow onion, chopped
¼ cup roughly chopped sage
½ pound button mushrooms, chopped
1 cup whole fresh cranberries
2 tablespoons maple syrup
1 egg, beaten
Heat oven to 350 degrees. Bring broth and 1 cup water to a boil in a medium pot, add rice, reduce heat to medium-low and simmer until just tender, about 35 minutes. Fluff with a fork and transfer to a large bowl; set aside. Meanwhile, cook bacon in a large skillet over medium-high heat until just crisp, 7-9 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.
Return skillet to heat, add celery, onion and sage and cook until golden brown and softened, 7-9 minutes. Add mushrooms and continue cooking until golden brown, 7-9 minutes more. Stir in cranberries, cook for 2 minutes, then transfer contents of skillet to bowl with rice. Add maple syrup and egg and fold together to combine. Transfer to a 9-by-13-inch baking dish and bake until hot throughout, about 35 minutes.
@Recipe nutrition:Nutrition values per serving: 280 calories (30 from fat), 3.5 g fat (1 g saturated), 53 g carbohydrates, 1 g fiber, 8 g protein, 30 mg cholesterol, 180 mg sodium.
Whole Foods Market, 2011