Place 1 cup brown rice and 2 cups chicken stock in a saucepan over a medium heat. Cover and bring to a simmer. Cook for 20 minutes or until the rice is cooked. Remove from heat.
2.
Meanwhile, cook a finely chopped red onion in 1 tablespoon olive oil and 50g butter in a non-stick frying pan over a low heat for 5 minutes.
3.
Add ¼ cup finely diced celery and 300g sliced Swiss mushrooms and cook for 10 minutes until softened.
4.
Add the mushroom mixture, finely grated rind of an orange, ¼ cup chopped flat leaf parsley and ½ cup chopped oven roasted Lucky Hazelnuts to the rice.
5.
Season with sea salt and ground black pepper and mix well. Use this stuffing for chicken or boned leg of lamb.
Apricot and Pistachio Stuffing:
1.
Cook 1 finely chopped onion in 1 tablespoon olive oil in a non-stick frying pan over a medium heat for 5 minutes.
2.
Combine cooked onion with 3 cups fresh breadcrumbs, ½ cup diced apricots, ½ cup orange juice, 1 tablespoon sage leaves, 2 teaspoons thyme leaves, ¼ cup flat leaf parsley leaves and ½ cup Lucky Pistachios.
3.
Use the stuffing for chicken or double the quantities for a turkey.
