Name: Wild rice, chestnut & squash stuffing
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: British
Ingredients: 1 onion finely chopped; bottom half of 1 butternut squash peeled and cut into small cubes; 200g pack cooked chestnuts chopped; 2 tbsp olive oil; 4 sage leaves, chopped plus extra sage leaves, to serve; 200g mixed wild and basmati rice; 500ml vegetable or chicken stock; 25g parmesan (optional) or vegetarian alternative, grated

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Wild rice, chestnut & squash stuffing

Wild rice, chestnut & squash stuffing

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 50 mins

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Add a colourful and healthy dish to your Christmas lunch table with this vegetarian stuffing

Freezable

Vegetarian

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Parsnip, cranberry & chestnut loaf

A star rating of 4.4 out of 5.48 ratings

Ingredients

Nutrition

Units:

MetricUS

1 onion

finely chopped
bottom half of 1 butternut squash

peeled and cut into small cubes
200g pack cooked chestnuts

chopped
2 tbsp olive oil
4 sage

leaves, chopped plus extra sage leaves, to serve
200g mixed wild and basmati rice
500ml vegetable or chicken stock
25g parmesan

(optional) or vegetarian alternative, grated

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Nutrition: per serving

kcal191
fat5g
saturates1g
carbs35g
sugars6g
fibre3g
protein5g
salt0.23g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Tip the onion, squash and chestnuts into a roasting tin with the oil, chopped sage and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.
step 2

Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.

Recipe from Good Food magazine, December 2010

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