Nutty rice stuffing
3
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Arborio rice, dry
100 g
Chicken stock cube(s)
1 cube(s), to make 250ml stock
Currants
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
Paprika
½ teaspoon(s), level
Pistachios
15 g, chopped
Mint, Fresh
2 tablespoon(s), chopped
Parsley, fresh
2 tablespoon(s), chopped
Instructions
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.
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