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    Chorizo, Coriander and Wild Rice

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    Chorizo, Coriander and Wild Rice

    This lovely, spicy stuffing is a little out of the ordinary and great with roast pork or chicken. Cooked in a loaf tin, the wild rice in the mixture gives it a delicious, crunchy topping.

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6, as a stuffing loaf


    • 1 tbsp olive oil
    • 1 large onion, finely chopped
    • 1 stick celery, diced
    • 2 cloves garlic, finely chopped
    • 1 red pepper, finely diced
    • ½ tsp smoked paprika
    • 200g cooking chorizo, skin removed
    • 15g coriander leaves, chopped
    • 230g cooked wild rice (125g uncooked weight)
    • 50g fresh, coarse breadcrumbs
    • 1 egg, beaten
    • Freshly ground black pepper


    1. Preheat the oven to 190°C/gas 5.
    2. Heat the oil in a frying pan and add the onion. Cook for 3-5 minutes, until starting to soften, then add the celery and garlic and cook for a further 5 minutes, without colouring. Add the diced red pepper and smoked paprika and cook for 3 minutes. Put the mixture in a large bowl and set aside to cool.
    3. Cut the chorizo into small cubes and add to the cooled mixture. Add the coriander, rice, breadcrumbs and beaten egg. Season with the pepper and mix the stuffing well.
    4. Place in a 1kg loaf tin and bake for 30 minutes. Serve in slices.

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