Submitted by: Diana Radica
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Servings: 6
Very tasty alternative to traditional stuffings.
1 tsp. ground allspice
1 1/4 c. rice, any kind
1 3/4 c. chicken stock
sea salt & black pepper to taste
1 med. onion
1/3 c. dried fig
2 tbsp. butter
1/2 c. pine nuts
Melt butter in a saucepan. Add pine nuts and cook over medium heat, stirring occasionally, until lightly browned, about 4 minutes. Add diced onion and cook until soft, about 2 minutes. Stir in allspice and rice. Add chicken stock and bring to a boil. Cover and simmer over low heat for 15 minutes. Add figs. Let sit covered 10 minutes. Transfer rice mixture to a bowl and cool. Before stuffing the rice into your bird, coat the cavity with salt and pepper. Ensure any exposed stuffing is covered otherwise it will become crispy during the cooking time.
NOTE: This recipe doesn't have to be followed exactly for perfect results. Depending on the type of rice you choose, your amount of stock will vary as will your initial cooking time. Ensure the rice is drier than how you would normally prepare it since it will draw moisture from the bird.
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