Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Nutty rice stuffing by WW

Nutty rice stuffing

2
Points®
Total Time
40 min
Prep
5 min
Cook
35 min
Serves
8
Difficulty
Moderate
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.

Notes

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

You might like

You might like