Gluten and nut-free stuffing

Name: Gluten and nut-free stuffing
Yield: Serves 10-12
Cuisine: British recipes
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

Easy
December 2007

Easy
December 2007

Test kitchen approved

Serves 10-12
Takes 35 minutes to make, plus cooling

This Christmas recipe for stuffing is gluten-free and nut-free, but doesn’t skimp on flavour.

Gluten-free recipes

Nutrition: per serving

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

Nutrition: per serving

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

For 12 servings

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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

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.