Fruity Rice Stuffing
"Stuffing that is used for lamb, veal and pork. From "Ways to prepare meat 1978"."
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 small onions, grated
- 2 tablespoons butter
- 1 cup cooked rice
- 1 tablespoon chopped raisins
- 1 tablespoon chopped dried apricot
- 1 tablespoon dried currant
- 1 tablespoon pine nuts
- 1 tablespoon grated lemon rind
- 1 lemon, juice of
- salt
- pepper
- 1 beaten egg
directions
- Saute onion in butter until soft but not brown.
- Stir in rice, raisins, currants and apricots and cook for 4 minutes.
- Remove from heat and cool.
- Stir in pine nuts, lemon rind, juice, salt, and pepper.
- Bind with beaten egg.
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RECIPE SUBMITTED BY
Just here for the recipies and I'll be sure to post some too. Most of what I post would come from other sources like cookbooks and catalogues.
