Rice and Fruit Stuffing is a traditional Canadian recipe for a classic blend of cooked rice, pine nuts, dried fruit, orange juice, egg and spring onions that is typically used to stuff a Christmas or Thanksgiving turkey. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Rice and Fruit Stuffing.
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Ingredients:
300g cooked, long-grain white rice
40g pine nuts
200g dried apricots, chopped
220g pitted prunes, chopped
4 spring onions, sliced
1 tbsp finely-grated orange zest
80ml orange juice
1 egg, lightly beaten
salt and freshly-ground white pepper, to taste
Method:
Heat a dry non-stick frying pan. When hot, add the pine nuts and toss until lightly toasted all over (be careful that they do not burn, or they will be bitter).
Turn the toasted pine nuts into a bowl and mix in the rice, apricots, prunes, spring onions, orange zest and orange juice. Season to taste with salt and white pepper then mix thoroughly to combine. Add the beaten egg and mix well to combine.
Use to stuff the neck and body cavity of your Christmas or Thanksgiving turkey prior to roasting.
