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Porcini-and-rice stuffing

By Abigail Donnelly

Difficulty Easy

Ingredients

2-3 cups chicken stock
250 g wild rice
150 g brown rice
2 T extra virgin olive oil
4 T butter
3 large onions, peeled and coarsely chopped
4 large fresh porcini mushrooms, chopped, or 200g dried mushrooms, plumped up in warm water
200 g soft eating nectarines, chopped
30 g Italian parsley, chopped
Sea salt and freshly ground black pepper

Method

In a large saucepan, bring the chicken stock to the boil. Add the rice and cook over a high heat, stirring occasionally, until tender. Drain and reserve the stock.
Toss the rice with the olive oil and set aside. Melt the butter in a large saucepan. Add the onion and sauté over a medium-high heat for 5 minutes. Add the mushrooms and sauté for about 4 minutes, or until just tender.
In a large mixing bowl, gently stir together the rice, sautéed vegetables, nectarines and parsley. If necessary, add some of the reserved stock to moisten the stuffing. Season with salt and pepper.

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