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Crunchy Rice Stuffing Recipe
|Cooked long grain rice||8 Ounce (225 Grams)|
|Walnuts/Pecan nuts||4 Ounce (100 Grams)|
|Dried apricots||4 Ounce, tenderized (100 Grams)|
|Celery||4 Ounce (100 Grams)|
|Chopped parsley||2 Tablespoon|
|Chopped rosemary/1/2 teaspoon dried rosemary||1 Teaspoon|
|Sunflower oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1639 Calories from Fat 919
% Daily Value*
Total Fat 108 g166.1%
Saturated Fat 11.7 g58.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 531.3 mg22.1%
Total Carbohydrates 161 g53.7%
Dietary Fiber 28.9 g115.8%
Sugars 74.8 g
Protein 32 g63%
Vitamin A 236.2% Vitamin C 548.9%
Calcium 30.5% Iron 56%
*Based on a 2000 Calorie diet
Chop the nuts, apricots and celery fairly finely.
Deseed and dice the peppers.
Mix all the ingredients together.
To retain the crunchy texture, cook for 25 to 30 minutes only in a covered dish in a preheated oven set to 200Â°C/400Â°F, Gas Mark 6 or for 8 to 10 minutes in the microwave cooker.
This stuffing is suitable for all kinds of poultry or meat lamb in particular.
It is very good hot or cold.
This is an excellent basic recipe.
The proportions of nuts can be increased, so it becomes an ideal main dish for vegetarians if they are participating in a meal where meat or poultry is being served.
You can choose a mixture of wild and ordinary long grain rice.