Gluten and nut-free stuffing

Name: Gluten and nut-free stuffing
Prep time: 35 min
Total time: 35 min
Yield: Serves 10-12
Cuisine: British recipes
Ingredients: 270g brown rice; 2 tbsp olive oil; 2 medium onions, finely diced; 4 garlic cloves, crushed; 225g button or flat mushrooms, wiped clean and finely sliced; Handful fresh parsley, chopped; Finely grated zest of 2 lemons, plus juice of 1 lemon

Published: 30 Nov 07
Updated: 18 Mar 24

Test kitchen approved

This Christmas recipe for stuffing is gluten-free and nut-free, but doesn’t skimp on flavour for family and friends who have special diets. You can make it ahead of time, too, see the tips.

Serves 10-12
Takes 35 minutes to make, plus cooling

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Ingredients

270g brown rice
2 tbsp olive oil
2 medium onions, finely diced
4 garlic cloves, crushed
225g button or flat mushrooms, wiped clean and finely sliced
Handful fresh parsley, chopped
Finely grated zest of 2 lemons, plus juice of 1 lemon

Method

Put the rice and a good pinch of salt in a saucepan and cover with twice the volume of cold water. Cover and bring to the boil. Reduce the heat and simmer for 20-25 minutes. Drain well.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onions and cook, stirring occasionally, for 5 minutes until soft. Add the garlic and cook for 1 minute. Turn up the heat, add the mushrooms and season. Cook, stirring, for 3-4 minutes, until they have wilted. Take off the heat.
Add the rice to the onions, along with the parsley, lemon zest and juice. Mix well, season and cool until needed.

Recipe from December 2007 Issue

Nutrition

Nutrition: per serving

For 12 servings

Calories: 185kcals
Fat: 7.8g (1.4g saturated)
Protein: 2g
Carbohydrates: 27.4g (15.3g sugar)
Salt: 0.2g

delicious. tips

You can make this stuffing up to 3 days in advance – just let it cool then store in an airtight container in the fridge. You can spread the rice out a little to help it cool more quickly before you pack and chill. Reheat thoroughly before eating.

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