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Rice And Nut Stuffing

Type: Poultry
Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlDried currants
1/2 cup 118mlDry white wine
2 cups 474mlChicken stock
1 cup 160g / 5.6ozLong-grain white rice
6 tablespoons 90mlButter
  Giblets from chickens - finely chopped
1/4 lb 113g / 4ozChicken livers - finely chopped
1 lb 454g / 16ozOnion - finely chopped (medium)
2   Garlic - minced
2 tablespoons 30mlChopped fresh parsley
2 tablespoons 30mlCelery
1/4 teaspoon 1.3mlPoultry seasoning
1/2 cup 118mlPine nuts
2 tablespoons 30mlSlivered blanched almonds
  Salt and freshly ground pepper - to taste

Recipe Instructions

In a small bowl combine currants and wine; set aside. In a saucepan over high heat, bring stock to a boil. Add rice, stir well, and cover. Reduce heat to low and cook until rice is tender and liquid is absorbed (about 20 minutes). In a large skillet over medium heat, melt 4 tablespoons of the butter.

Add giblets, livers, onion, garlic, parsley, and celery; saute until mixture is lightly browned (about 10 minutes). Add poultry seasoning and mix well. Stir currant-wine mixture, pine nuts, and almonds; cook over low heat 10 minutes. Add cooked rice and the remaining butter and toss to mix. Season with salt and pepper. Cool before stuffing bird.

Source:
Cole Publishing Group Recipe Collection

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