Pecan Rice Stuffing

Rinse the brown rice under cold water, then cook it according to package directions until tender. Drain any excess liquid and set aside.

While the rice cooks, finely dice the white onions and celery into uniform small pieces to ensure even cooking.

Melt the margarine in a large skillet over medium heat, then add the diced onions and celery and sauté until softened and translucent.

Add the golden raisins to the skillet and stir to combine, allowing them to plump slightly in the residual heat for about 2 minutes.

Add the cooked brown rice to the skillet and stir thoroughly to incorporate all the sautéed vegetables and raisins.

Season the mixture with salt, pepper, and poultry seasoning, stirring well to distribute the spices evenly throughout the stuffing.

Fold in the chopped pecans and fresh parsley, mixing gently to preserve the texture of the nuts and avoid crushing them.

Allow the stuffing to cool slightly before using it to fill the cavity of your prepared poultry or game bird, packing it loosely to allow for expansion during roasting.