Lucinda Bruce-Gardyne rustles up an alternative recipe for Christmas stuffing which is ideal for allergy sufferers.
Serves 10-12
Takes 35 minutes to make, plus cooling
Per serving:
185kcals
7.8g fat (1.4g saturated) 2g protein
27.4g carbs
15.3g sugar
0.2g salt.
1. 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.
2. 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.
3. Add the rice to the onions, along with the parsley, lemon zest and juice. Mix well, season and cool until needed.
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