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Rice Stuffing

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December 21, 2017

Rice Stuffing 0 0 5 0

We started making this as a bread free alternative for stuffing and now cook it like this so we have enough for everyone

  • Prep: 10 mins
  • Cook: 4 hrs

  • 10 mins

    4 hrs

    4 hrs 10 mins

  • Yields: Serves 4 as a side dish

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

Directions

1Combine all ingredients in a bowl

2Place a piece of alfoil approx 35cm on bench/chopping board, cover with a piece of baking paper

3Spoon rice mix into the centre of baking paper to form a log, fold sides of foil up and twist ends of foil together

4Place rice parcel on rack in slow cooker insert

5Pour water into insert so it is just below rack

6Cook on auto for 2.5hrs (Brevile 7L sc)

7Place a tea towel under the lid and cook for a further 1.5hrs

Note--

1Easily doubled to serve as a main or serve extras as a side

2Omit onion for a FODMAP Friendly dish

Submitted by Felicity Barnett

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2 Reviews

Felicity Barnett

April 23, 2018

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 🙂

Tania Forrest

April 22, 2018

If rice is already cooked would this not make it go soggy or gluggy?

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