Bacon, Cranberry and Mushroom Rice Stuffing

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.

Serves eight.

@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