Rice Stuffing Recipe for Christmas
Serves 8
5 mins prep
25 mins cook
30 mins total
This rice stuffing recipe is the perfect side dish for Christmas! It's made with nuts and currants for the perfect texture and flavor combo.
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Preheat oven to 350°F/180°C.
Soak the currants in the wine (or veggie broth).
Partially cook the rice in veggie broth or water, you can use a rice cooker but watch it carefully so it doesn’t over cook. If using the stove top method, watch it so it doesn’t burn. Cook for about 2/3 as long as the directions state.
Sauté onions, garlic and celery with a drizzle of oil or the broth in a pan over medium heat until browned. If using broth, use about half the veggie broth to start then add more as needed.
Add parsley, salt and pepper and sauté a few more minutes.
Add currants with the wine/veggie broth, pine nuts and almonds. Simmer for a few minutes.
Add rice and simmer for a few more minutes. Add more veggie broth if it’s too dry.
Serve as is or transfer to a baking dish and cover with foil, watching so it doesn’t get too dry. Bake for 5-10 minutes.
