Mushroom rice stuffing
By Jane Hornby
Make Christmas veggie-friendly with this recipe for vegetarian stuffing
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Prep:15 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 124
-
fat 5g
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saturates 1g
-
carbs 15g
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sugars 0g
-
fibre 1g
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protein 4g
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salt 0.2g
Ingredients
- 25g pack dried porcini mushrooms
- 425ml hot vegetable stock
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 tbsp pine nuts
- 2 garlic cloves, crushed
- 200g risotto rice
- 100ml white wine
- 1 egg, beaten
- 1 tbsp shredded basil
- 4-6 tbsp grated parmesan
Method
Heat oven to 200C/fan 180C/gas 6. Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross. Put the mushrooms in a bowl and pour over hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.
Heat oil in a pan, add onion and fry for 5 mins until softened. Add the pine nuts and fry until lightly toasted. Add the garlic, rice and cook for 2 mins.
Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked. Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.
Fill the tins with stuffing, sprinkle over parmesan. Bake for 20-25 mins, until golden on top. Cool in the tins, or for 5 mins if serving straight away. Remove by pulling up the parchment crosses. Make up to two days ahead. Reheat on an oiled baking sheet, at 200C/fan 180C/gas 6 for 10 mins.
