Rice stuffing with herbs

Rice stuffing with herbs

By
From
Encyclopedia of Food and Cookery
Makes
300 g

Use as a stuffing for vegetables such as red or green peppers, tomatoes, cucumbers, squash, marrow or wrapped in cabbage or vine leaves. It is also excellent as a stuffing for roast chicken.

Ingredients

Quantity Ingredient
265g long-grain rice
45g butter
1 onion, chopped
4 rashers streaky bacon, rind removed, chopped
freshly ground black pepper
6 tablespoons mixed fresh herbs, chopped
salt

Method

  1. Cook rice in boiling salted water until almost tender; drain.
  2. Melt butter in a frying pan and cook onion until translucent. Add bacon and fry, stirring, until lightly coloured. Remove from heat and stir in rice, salt and pepper. Stir in herbs.
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