Wild Rice Stuffing

A yummy addition to a roast dinner on a cold winter Sunday – or a tasty weeknight meal when you feel like something comforting that you can scoop into your mouth with a spoon.

  • 100g wild rice
  • 100g basmati rice
  • 1 onion
  • 2 cloves garlic
  • Pancetta
  • Small handful cranberries
  • Large handful flat leaf parsley, chopped
  • Small handful thyme
  • 1 large egg
  • Large handful pistachios
  • Chicken/vegetable stock
  1. Preheat oven to 180°C.
  2. Cook rice according to packet but use stock instead of water (the wild will probably take longer or you can get a mix of the two for ease). 
  3. In a large frying pan cook the pancetta until just crisp, then remove from the pan and add in the onion and garlic and cook until softened.
  4. Add the cranberries, parsley, thyme and pistachios to the pan and continue to cook on low for a few minutes. Take off the heat.
  5. Once the rice is cooked, drain it and add to the mix in the frying pan. Make sure the rice is well incorporated and season to taste.
  6. Whisk your egg and add to the mix before spreading the stuffing into a baking dish and adding some blobs of butter to the top.
  7. Bake, covered tightly with foil for around 20 minutes. Remove foil and bake until top is browned - roughly another 10 minutes.
Millie Diamond