Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons hazelnut oil, (plus extra)
  • ¾ cup (48 g) finely chopped scallions, (green parts only, divided)
  • 1 ¼ cups (231 g) long grain brown rice
  • 2 ½ cups (600 ml) Low FODMAP Vegetable Broth
  • 5 ¾- ounces (160 g) chopped Pink Lady apples, (peels intact)
  • ¼ cup (60 ml) orange juice, (plus a tablespoon or two more)
  • 2 tablespoons orange zest
  • 1/3 cup (47 g) hazelnuts, (toasted, peeled and chopped)
  • 1/2 cup (16 g) chopped flat-leaf parsley
  • ¼ cup (10 g) finely chopped fresh mint
  • Kosher salt
  • Freshly ground pepper

Instruction

  • Heat the oil in a large straight-sided skillet over low-medium heat and add ½ cup (32 g) of the scallions. Sauté until softened, about 2 minutes, then add rice, stir to coat, and cook for about a minute. Add the Low FODMAP Vegetable Broth, cover, adjust heat and cook on a low simmer until liquid is absorbed and rice is tender, about 30 minutes. Turn heat off and allow to sit, covered, for 10 minutes to steam.
  • Meanwhile, in a large mixing bowl, toss the chopped apples together with the orange juice and orange zest and set aside. Add the rice to the bowl once it has finished sitting and fold in the hazelnuts, parsley, mint and reserved ¼ cup (16 g) scallions. Fold everything together, taste, and season with salt and pepper and a little more hazelnut oil and orange juice, if you like. Stuffing is ready to serve. We like this stuffing warm as well as at room temperature, however, if you have refrigerated it at all (and you can overnight in an airtight container), please bring back to room temp, or better yet, warm it a little. Hard, crunchy cold rice is not palatable. When freshly made, this is glorious!