| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Side rice, Stuffing | 6 | Servings | |
INGREDIENTS
| 2 | c | Warm cooked rice |
| 1/2 | c | Dried currants* |
| 1 | c | Blanched almonds, finely |
| chopped | ||
| 1/2 | c | Yellow onion, finely chopped |
| 4 | T | Unsalted butter, melted |
| 1/3 | c | Fresh basil, minced |
| 1/2 | c | Fresh parsley, minced |
| 1 | Egg, if using as stuffing | |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Currants should be plumped in hot water to cover and drain To make chicken or duck stuffing, place the warm rice in a mixing bowl. Stir in currants, almonds, onion, butter, basil, parsley, egg (if using), and salt and pepper to taste. Mix thoroughly. Use to stuff a chicken or duck for roasting or spoon into a baking dish, cover tightly with foil, and place in a 350 degree F oven until heated through, about 30 minutes. Alternatively, heat in a microwave oven for about 5 minutes. This is enough to stuff a 5 to 7 lb. bird or serve 6 as a side dish From: James McNair's Rice Cookbook c1988. Posted to MM-Recipes Digest V3 #324 Date: Tue, 26 Nov 1996 23:57:29 -0800 From: Becky <jbowde19@mail.idt.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 181
Total Fat: 21.1g
Cholesterol: 20.4mg
Sodium: 176.5mg
Potassium: 546.6mg
Carbohydrates: 33.2g
Fiber: 6.7g
Sugar: 9.5g
Protein: 9.5g