Equipment
Ingredients
Stuffing Components
- 475 g long-grain brown rice
- 120 ml olive oil
- 109 g unsalted butter
- 90 g pine nuts, shelled
- 120 g raisins
- 80 ml lemon juice, freshly squeezed
- 6 g fresh marjoram, chopped
- 5 g salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Lightly coat a 2-quart casserole dish with olive oil.
Boil a large pot of water and add a generous amount of salt. Cook the brown rice for 15 to 20 minutes until tender but firm.
Drain the rice in a colander and rinse under cold running water to stop the cooking process. Drain again thoroughly.
Heat 60ml of olive oil or 55g of butter in a large skillet over medium heat. Add the pine nuts and raisins, stirring for 1 to 2 minutes until the nuts are toasted.
Add the drained rice to the skillet and stir for 1 minute. Season with salt and pepper. Add more oil or butter if the rice appears dry.
Mix in the lemon juice and half of the chopped marjoram. Taste and adjust the seasoning.
Transfer the rice mixture to the casserole dish. Cover the dish tightly with aluminum foil and bake for 25 to 30 minutes.
Remove the foil and bake for an additional 10 to 15 minutes until the top surface is browned. Garnish with the remaining herbs before serving.
Chef's Notes
- Rinsing the brown rice after boiling removes excess starch, preventing the stuffing from becoming gummy during the bake.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven covered with foil until internal temperature reaches 74°C (165°F).
