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Photo of Nutty rice stuffing by WW

Nutty rice stuffing

1 - 2
PersonalPoints™ per serving
Total Time
40 min
5 min
35 min
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.


Brown rice

½ cup(s), (100g)

Chicken stock

1 cup(s), (250ml)


2 tbs

Olive oil

1 tsp

Green shallot(s)

2 individual, sliced

Ground cumin

1 tsp

Ground coriander

1 tsp

Ground paprika

½ tsp


15 g, unsalted, chopped

Fresh mint

2 tbs, chopped

Fresh flat-leaf parsley

2 tbs, chopped


  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.


How to use stuffing: Use as is to stuff a 4kg turkey, or halve the quantity for a 2kg chicken.