zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rice and Apricot Stuffing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Rice and Apricot Stuffing

    This is gluten, wheat and dairy-free, as well as being low in saturated fat and cholesterol.

    • Milk Free
    • Gluten Free
    • Preparation time: 45 minutes
    • Cooking time: 25 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Makes: 16 balls, or enough to stuff a 2-3kg turkey

    Ingredients

    • 25g wild rice
    • 150g sushi rice
    • 3 tbsp olive oil
    • 2 large onions, chopped
    • 150g dried apricots, chopped
    • 50g shelled pistachios, chopped
    • 4 tbsp chopped parsley
    • 1 tbsp chopped thyme
    • Salt
    • Freshly ground black pepper
    • 1 large egg white

    Method

    1. Cook the two rices separately, according to the packet instructions. Set aside. Preheat the oven to 180°C/gas mark 4. Lightly oil a baking dish.
    2. Heat the oil in a non-stick frying pan and add the onions. Cook over a medium heat until soft and just turning golden. Add the apricots, pistachios, herbs and seasoning and stir well for a minute or two. Roughly chop the cooked wild rice and add to the mix, along with the sushi rice. Remove from the heat and cool.
    3. Beat the egg white lightly, then stir into the rice mixture. Form the mix into balls, place in a lightly oiled baking dish and cook for about 25 minutes, or use to stuff the turkey.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars