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Cranberry rice stuffing

Cranberry rice stuffing

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Try this rich cranberry stuffing this Christmas, as an equally festive alternative to sage and onion

Serves: 8

Ingredients

For a vegetarian option, leave out the bacon and fry some chestnuts in butter instead.

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90g (3oz) basmati rice, rinsed
1 bay leaf
60g (2oz) dried cranberries
90g (3oz) bacon lardons or pancetta cubes
1tbsp olive oil
250g (8oz) leeks, finely sliced, including leek tops
2tbsp chopped fresh parsley
Salt and freshly ground black pepper
2tbsp pine nuts

Method

Set the oven to fairly hot, 200°C (400°F, gas mark 6). Put the rice into a pan with some cold water and the bay leaf, bring to the boil, add the cranberries, and simmer gently until the rice is just tender - about 8 mins.
Drain well and rinse under cold water to cool. Put into a large bowl.
Meanwhile, heat a frying pan, add the bacon and dry-fry it for a few minutes until crispy. Add this to the rice. Heat the oil in the pan with any bacon fat, add the leeks and cook for about 5 mins over a gentle heat until softened.
Add to the rice with the parsley and seasoning. Spoon into a greased dish, cover with oiled foil and bake for 25 mins.
Remove the foil, add the pine nuts and cook for a further 15 mins to brown the nuts. Serve hot, with roast turkey or chicken.
Not suitable for freezing.

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Nutritional information per portion

Calories 137(kcal)
Fat 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.