Porcini-and-rice stuffing

Porcini-and-rice stuffing

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  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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