Herbed apple, walnut and rice stuffing
All cooking tips and recipes by Lesley Christensen-Yule, Author of "The New Zealand Cook's Bible" – Penguin 2010.
Makes: 5-6 Cups
30 g butter
1 large onion, finely chopped
750 g (approx 5) tart cooking apples e.g Granny Smith or Braeburn, cored and grated
1 lemon, zest and juice
3C cooked long-grain rice
2 tbsp fresh thyme, chopped (or 1 tbsp dried thyme)
1 tsp salt
1 tsp ground black pepper
1 C chopped walnuts
2 eggs, lightly beaten
Melt the butter in a large pan and gently cook the onion, apple and lemon until softened but not browned.
Remove from the heat and mix in rice, thyme, salt, pepper, walnuts and egg until well-mixed.