Cranberry, Almond & Red Rice Stuffing

Cranberry, Almond & Red Rice Stuffing
A delicious stuffing full of flavour and texture

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.

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