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

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

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.

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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