Nutty rice stuffing
2
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
The nutty flavour of the stuffing is made even better with the subtle sweetness from the currants. For an interesting twist, this mixture can be used to make muffins or a loaf.
Ingredients
Brown rice, dry
½ cup(s), (100g)
Chicken stock
1 cup(s), (250ml)
Currants
2 tbs
Olive oil
1 tsp
Green shallot(s)
2 individual, sliced
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground paprika
½ tsp
Pistachios
15 g, unsalted, chopped
Fresh mint
2 tbs, chopped
Fresh flat-leaf parsley
2 tbs, chopped
Instructions
1
Combine rice and chicken stock in a medium saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and simmer, covered, for 30 minutes or until stock has been absorbed and rice is tender.
2
Add currants and stand, covered, for 5 minutes. Meanwhile, heat olive oil in a small frying pan over low heat and cook shallots. Add cumin, coriander and paprika. Cook, stirring, for 1 minute.
3
Place the rice and shallot mixtures into a large bowl and add pistachio kernels, mint and parsley. Season with salt and pepper.
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