Wild rice stuffing is pretty popular with our American counterparts, but the stuff is expensive, though tasty and beautiful looking. If you happen to have a bit of wild rice, or would prefer the beauty of the black and beige grains, then go ahead and replace a quarter to half of the jasmine rice with it. This is like a simple but flavourful rice pilaf, with a tasty mixture of vegetables, dried fruit and herbs. Can be made 3 days ahead.
2 cups jasmine rice or other long grain rice
1/2 cup of pumpkin seeds
3/4 almonds (or walnuts, pecans)
1/4 cup cranberries
bunch of parsley
1/2 bunch of celery
juice of half a lemon
1 litre of chicken stock
1 tablespoon butter
salt and pepper
- Finely chop the onion and celery stalks.In a large pot, on medium heat, add a tablespoon of oil and saute the onion and celery until translucent and tender. Add one tablespoon of butter and the rice and saute for another 4 minutes.
- Add the stock and bring to a boil, then reduce the heat and simmer for 20 minutes, until the rice is tender.
- Meanwhile, pan toast the almonds and pumpkin seeds until crisp.
- Finely chop the parsley. Fold the parsley, nuts, seeds, and dried fruit through the rice. Season with salt and pepper to taste.
- Place mixture in presentation dish and allow to cool. Cover and keep in fridge until ready to serve.
- You can reheat this for serving, or just serve it cold. Pour lemon juice over and stir through just before serving.