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
1/4 sultanas
bunch of parsley
1/2 bunch of celery
1 onion
juice of half a lemon
1 litre of chicken stock
1 tablespoon butter
salt and pepper


  1. 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.
  2. Add the stock and bring to a boil, then reduce the heat and simmer for 20 minutes, until the rice is tender.
  3. Meanwhile, pan toast the almonds and pumpkin seeds until crisp.
  4. Finely chop the parsley. Fold the parsley, nuts, seeds, and dried fruit through the rice. Season with salt and pepper to taste.
  5. Place mixture in presentation dish and allow to cool. Cover and keep in fridge until ready to serve.
  6. You can reheat this for serving, or just serve it cold. Pour lemon juice over and stir through just before serving.

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