Rice and Nut Stuffing

Name: Rice and Nut Stuffing
Total time: 1 h
Yield: 6 cups, enough for a 12-pound bird
Ingredients: 1/2 cup extra virgin olive oil or butter, more as needed; Salt; 2 cups long-grain brown rice, like basmati; 3/4 cup pine nuts or shelled pistachios; 1/2 cup raisins or currants, optional; Freshly ground pepper; 1/3 cup freshly squeezed lemon juice; 2 tablespoons chopped fresh marjoram or oregano leaves, or 2 teaspoons dried

By Mark Bittman

Total Time: 1 hour
Rating: 4(15)
Notes: Read community notes

Featured in: To Stuff or Dress the Bird? James Beard Had It Covered

Learn: How to Make Rice

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Ingredients

Yield:6 cups, enough for a 12-pound bird

½cup extra virgin olive oil or butter, more as needed
Salt
2cups long-grain brown rice, like basmati
¾cup pine nuts or shelled pistachios
½cup raisins or currants, optional
Freshly ground pepper
⅓cup freshly squeezed lemon juice
2tablespoons chopped fresh marjoram or oregano leaves, or 2 teaspoons dried

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 400 degrees. If baking stuffing outside of bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
Step 2
Bring a large pot of water to boil; salt it. Add rice and simmer, stirring occasionally, until it becomes tender but not mushy, 15 to 20 minutes. Drain it, rinse it and drain it again.
Step 3
Heat ¼ cup oil or butter in a large deep skillet over medium heat for 2 minutes. Toss in nuts and raisins or currants, if you are using them, and stir for a minute or 2. Add rice and stir, sprinkling with salt and pepper, while cooking for another minute; rice need not get hot. Add more oil or butter as needed to moisten mixture thoroughly. Add lemon juice and half the herbs. Taste and adjust seasonings if necessary. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
Step 4
Use stuffing to fill bird. Or put stuffing in prepared pan, cover tightly with foil and bake until rice is tender, 25 to 30 minutes. Uncover and bake until mixture top is nicely browned, another 10 to 15 minutes or so.

Ratings

4 out of 5

15 user ratings

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Christine3 years ago

I love simplicity! Wasn’t sure what to do with the turkey heart and liver so added them to the pan after searing an onion, the pistachios and goji berries. Delicious!

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