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Crunchy Rice Stuffing

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  Cooked long grain rice 8 Ounce (225 Grams)
  Walnuts/Pecan nuts 4 Ounce (100 Grams)
  Dried apricots 4 Ounce, tenderized (100 Grams)
  Celery 4 Ounce (100 Grams)
  Red pepper 1
  Green pepper 1
  Chopped parsley 2 Tablespoon
  Chopped rosemary/1/2 teaspoon dried rosemary 1 Teaspoon
  Sunflower oil 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

Put the rice into a bowl.
Chop the nuts, apricots and celery fairly finely.
Deseed and dice the peppers.
Mix all the ingredients together.
To retain the crunchy texture, cook for 25 to 30 minutes only in a covered dish in a preheated oven set to 200°C/400°F, Gas Mark 6 or for 8 to 10 minutes in the microwave cooker.
This stuffing is suitable for all kinds of poultry or meat lamb in particular.
It is very good hot or cold.
This is an excellent basic recipe.
The proportions of nuts can be increased, so it becomes an ideal main dish for vegetarians if they are participating in a meal where meat or poultry is being served.
You can choose a mixture of wild and ordinary long grain rice.

Recipe Summary

Side Dish

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