Photo of Nutty rice stuffing by WW

Nutty rice stuffing

Points® value
Total Time
40 min
5 min
35 min
The turkey might be the star of the show, but we all know it’s what’s inside that counts! This stuffing recipe will add a little something extra to the dinner table, and will fill a 4kg turkey.


Arborio rice, dry

100 g

Chicken stock cube(s)

1 cube(s), to make 250ml stock


2 tablespoon(s), heaped

Olive Oil

1 teaspoon(s)

Spring Onions

2 medium, sliced

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level


½ teaspoon(s), level


15 g, chopped

Mint, Fresh

2 tablespoon(s), chopped

Parsley, fresh

2 tablespoon(s), chopped


  1. Combine the paella rice and 250ml chicken stock (made with 1 stock cube) in a medium pan. Cover, then bring to a boil over a medium heat.
  2. Reduce the heat to low and simmer, covered, for 30 minutes or until the stock has been absorbed and the rice is tender. Remove from the heat, stir in 2 tbsp currants, cover and set aside for 5 minutes. Meanwhile, heat 1 tsp olive oil in a frying pan over a low heat and cook 2 sliced spring onions for 1 minute.
  3. Add 1 tsp each ground cumin and ground coriander plus ½ tsp paprika. Cook, stirring, for 1 minute. Transfer the rice and spring onion mixtures to a large bowl and stir in 15g chopped unsalted pistachio kernels and 2 tbsp each chopped fresh mint and fresh flat-leaf parsley.
  4. Season well.


You can use white or brown rice in place of paella rice.