Gluten and nut-free stuffing

Portion size: Serves 10-12
Takes 35 minutes to make, plus cooling
Difficulty: easy

This Christmas recipe for stuffing is gluten-free and nut-free, but doesn’t skimp on flavour for family and friends who have special diets. You can make it ahead of time, too, see the tips.

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Ingredients

270g brown rice
2 tbsp olive oil
2 medium onions, finely diced
4 garlic cloves, crushed
225g button or flat mushrooms, wiped clean and finely sliced
Handful fresh parsley, chopped
Finely grated zest of 2 lemons, plus juice of 1 lemon

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Method

Put the rice and a good pinch of salt in a saucepan and cover with twice the volume of cold water. Cover and bring to the boil. Reduce the heat and simmer for 20-25 minutes. Drain well.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onions and cook, stirring occasionally, for 5 minutes until soft. Add the garlic and cook for 1 minute. Turn up the heat, add the mushrooms and season. Cook, stirring, for 3-4 minutes, until they have wilted. Take off the heat.
Add the rice to the onions, along with the parsley, lemon zest and juice. Mix well, season and cool until needed.
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Nutrition

185kcals Calories
7.8g (1.4g saturated) Fat
2g Protein
27.4g (15.3g sugar) Carbs
0.2g Salt

For 12 servings

Make Ahead

You can make this stuffing up to 3 days in advance – just let it cool then store in an airtight container in the fridge. You can spread the rice out a little to help it cool more quickly before you pack and chill. Reheat thoroughly before eating.