Rice Raisin Stuffing Recipe
I first tried Rice Raisin Stuffing at my Canadian neighbors party. The taste completely bowled me over; asked them for the recipe and since then it has become a staple Sunday item in my household . The Rice Raisin Stuffing is a glorious invention of the Canadian cuisine. I will prepare this Rice Raisin Stuffing as Side Dish for a get-together I am soon going to host. Rice is the most important ingredient in Rice Raisin Stuffing. You will definitely come back and thank me for sharing this Rice Raisin Stuffing recipe.
Ingredients
1 pkg. (6 oz.) curry seasoned rice, cooked following pkg. directions and using only
2 1/4 cups water
1 lb. ground lamb, browned and drained
1/2 Cup diced green pepper
1/3 cup golden raisins
1/2 cup chicken broth
2 tablespoons lemon juice
1/2 teaspoon seasoned salt
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Lightly mix all ingredients.
Use one half as stuffing for lamb crown roast and remaining half for an accompanying casserole.blending in bouillon last.
Spoon into pocket of breast.
Place meat, rib side down, on rack in shallow roasting pan.
Roast, uncovered, at 300°F about 2 hours, or until meat is tender.
Use one half as stuffing for lamb crown roast and remaining half for an accompanying casserole.blending in bouillon last.
Spoon into pocket of breast.
Place meat, rib side down, on rack in shallow roasting pan.
Roast, uncovered, at 300°F about 2 hours, or until meat is tender.
