Rice Stuffing

A great way to use up some rice

A great way to use up some rice

Here is a stuffing alternative to bread. Other meats can be browned and added if desired. This will stuff a chicken, double the recipe for a turkey.

Rice Stuffing

  • 1 cup brown rice
  • 2 cups chicken stock
  • 1 red onion diced fine
  • 1 rib celery diced fine
  • Raw giblets diced fine
  • 1 tbsp caraway seeds
  • 1 tbsp chopped fresh sage
  • Juice 1/2 lemon plus zest
  • Salt/pepper

Heat 2 tbsp butter in an oven safe saute pan over medium low. Saute onion and celery until it begins to brown, then add meat and caraway seeds and saute until meat browns. Add rice and stir to coat, turn heat to medium high and add everything else. Bring to a boil then bring down to a simmer. Place in an oven at 365 degrees uncovered and bake until rice has absorbed all liquid, stirring occasionally, about 45 minutes. Remove from oven and when cool enough to handle pack into bird cavity. Roast bird until done.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Recipes and tagged , , . Bookmark the permalink.

2 Responses to Rice Stuffing

  1. Sounds absolutely wonderful!

  2. We often do a rice and peas stuffing with a bit of mince as well. This looks wonderful.

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