Makes 2 cups
For: Vegetarian, turkey, chicken, lamb.
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
Cook rice and stock for 15 minutes, until stock is absorbed. Drain rice; 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.