We started making this as a bread free alternative for stuffing and now cook it like this so we have enough for everyone
Submitted by Felicity Barnett
Rice Stuffing
We started making this as a bread free alternative for stuffing and now cook it like this so we have enough for everyone
Ingredients
- 3 cups cooked Rice
- 1 Onion, diced
- 1/4 cup Red Capsicum, diced
- 1/4 cup Yellow Capsicum, diced
- 1/4 cup Green Capsicum, diced
- 4 cubes Frozen Spinach
- 1 cup Corn kernals
- 4 rashers Bacon, chopped
- 1/4 tspn Majoram
- 1/4 tspn Thyme
- 1/4 tspn Oregano
- Pinch Cracked Pepper, to taste
Instructions
- Combine all ingredients in a bowl
- Place a piece of alfoil approx 35cm on bench/chopping board, cover with a piece of baking paper
- Spoon rice mix into the centre of baking paper to form a log, fold sides of foil up and twist ends of foil together
- Place rice parcel on rack in slow cooker insert
- Pour water into insert so it is just below rack
- Cook on auto for 2.5hrs (Brevile 7L sc)
- Place a tea towel under the lid and cook for a further 1.5hrs
Note--
- Easily doubled to serve as a main or serve extras as a side
- Omit onion for a FODMAP Friendly dish
Tried this recipe?Let us know how it was!
If rice is already cooked would this not make it go soggy or gluggy?
The Tea Towel Trick http://www.slowcookercentral.com/the-tea-towel-trick/
helps prevent that 🙂
It is more moist when done as a boat compared to direct in slow cooker bowl (either lined or unlined)
When done direct in bowl I stir it a few times as it will go crunchy/burn on the edges
Definitely not gluggy though 🙂