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Ingredients

• 15 g dried porcini or cep mushrooms
• 175 g mixed wild and brown basmati rice, or plain brown basmati
• 1 tbsp Swiss vegetable bouillon
• 50 g pine nuts
• 1 tbsp olive oil
• 6 large shallots, cut into thin wedges
• 140 g chestnut mushrooms, chopped
• 3 large cloves garlic, finely chopped
• 1 handfuls raisins
• 3 tbsp chopped flat-leaf parsley
• 1 rounded tsp finely chopped rosemary
• 1 large egg, beaten

Description

From Angela Nilsen, A Spoonable Stuffing Full Of Robust, Seasonal Flavours To Accompany Roast Turkey Or Chicken, Or A Vegetarian Main Course

UK TV