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Pine Nut & Rice Stuffing for Turkey
3.5kg turkey
1 tablespoon butter or oil
3 onions, peeled and finely chopped
2 cups brown rice, cooked in Rice Perfect
250g dried apricots, roughly chopped
1
1
/
2
cups pine nuts, roughly chopped
2 tablespoons brandy or wine
1.Heat butter or margarine in a pan and
lightly sauté onions.
2.Combine with remaining ingredients. Place
stuffing into cavity of turkey and truss.
Bake for approximately 2-2
1
/
2
hours at
180°c.
Bacon and Pineapple Stuffing for Chicken
No. 16 chicken
1 cup white or brown rice, cooked in Rice
Perfect
1
/
3
cup crushed pineapple, well drained
2 rashers bacon, rind removed and roughly
chopped
4 green onions, chopped
1 egg
1 teaspoon mixed herbs
1.Combine all ingredients. Place into cavity
of chicken and truss.
2.Bake for approximately 1 hour and 20
minutes, or until cooked. Baste chicken
with juices throughout baking.
Pilau Serves 6
1 tablespoon (20 grams) butter or margarine
2 small onions, peeled and finely chopped
2 green onions, finely sliced
2 cups uncooked white rice, long grain
1 x 440g can corn kernels, drained
1 red capsicum, seeds removed and cut into
thin strips
2
1
/
2
cups (625ml) chicken or vegetable stock
1.Melt butter or margarine in a pan and
sauté onions until tender.
2.Add onions, rice, corn and capsicum.
Cook for 2-3 minutes, stirring to coat rice.
3.Transfer rice mixture to Rice Perfect.
Pour stock over rice.
4.Cover and depress lever to “COOK”. Allow
to stand for 10 minutes. Serve hot.
Recipes continued