| 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 |
tb |
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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