Cranberry, Almond and Red Rice Stuffing is full of flavour and texture. This festive Cranberry, Almond and Red Rice stuffing recipe works well with vegetarian mains or roasts like turkey, chicken, or lamb.
Cranberry, Almond and Red Rice Stuffing Recipe
Makes 2 cups
Ingredients:
225g red rice, washed, drained
600ml chicken stock
150g fresh or frozen cranberries
4 tbsp orange juice
1 large onion, finely diced
1 tbsp each of chopped fresh parsley, thyme and mint leaves
70g slivered almonds, roughly chopped
¼ tsp each cayenne pepper and grated nutmeg
1 cup fresh white breadcrumbs
1 egg, beaten
Method:
Cook rice and stock for 15 minutes, until stock is absorbed. Drain rice and set aside.
Cook cranberries and orange juice until fruit is tender. Tip fruit and remaining juice into rice.
Add onions, herbs, almonds, pepper, nutmeg and breadcrumbs; season. Combine. Add egg; combine.
