Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Warm cooked rice |
| ½ cup | Dried currants* |
| 1 cup | Blanched almonds, finely chopped |
| ½ cup | Yellow onion, finely chopped |
| 4 tablespoons | Unsalted butter, melted |
| ⅓ cup | Fresh basil, minced |
| ½ cup | Fresh parsley, minced |
| 1 \N | Egg (if using as stuffing) |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
* Currants should be plumped in hot water to cover and drain To make chicken or duck stuffing, place the warm rice in a mixing bowl.
Stir in currants, almonds, onion, butter, basil, parsley, egg (if using), and salt and pepper to taste. Mix thoroughly. Use to stuff a chicken or duck for roasting or spoon into a baking dish, cover tightly with foil, and place in a 350 degree F oven until heated through, about 30 minutes.
Alternatively, heat in a microwave oven for about 5 minutes.
This is enough to stuff a 5 to 7 lb. bird or serve 6 as a side dish From: James McNair's Rice Cookbook c1988.
Posted to MM-Recipes Digest V3 #324 Date: Tue, 26 Nov 1996 23:57:29 -0800 From: Becky <jbowde19@...>