Rice Stuffing with Fruit & NutContributed by: Roy Pingo, cookbook author & chef
Directions
Rinse rice in 2-3 changes of cold water.
In a large bowl pour 2 cups boiling water, add apricots and cranberries, soak for 30 minutes. Place rice in a medium saucepan and add 2 cups of water, cover with lid, bring to a boil, reduce heat to lowest setting and simmer for 20 minutes. In a large skillet, saute onions, celery, garlic and peppers in olive oil until limp. After the fruit has soaked, drain water, add rice and onion saute, mix together; add basil, curry powder, salt and hazelnuts, mix together until well blended. Preheat oven to 350°F. Stuff mixture into the cavity of bird or into a chicken breast or pork chop. Bake for at least 30 minutes or until juices run clear and meat is done. Stuffing can be baked in a lightly oiled baking dish for a vegetarian side dish at 350 degrees for 20 minutes (covered). Makes 10 servings. |
 Rating (Not yet rated) Products Used in this Recipe
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Print This Recipe » |
Submit Your RecipeIf you've got a favorite recipe you'd like |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ratings & Comments
|
Nutritional Information
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
