Cranberry rice stuffing
Average rating:
Try this rich cranberry stuffing this Christmas, as an equally festive alternative to sage and onion
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Serves: 8
Ingredients
For a vegetarian option, leave out the bacon and fry some chestnuts in butter instead.
- 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.
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.
http://www.goodtoknow.co.uk/recipes/136760/Cranberry-rice-stuffing