“Try the following recipe – it’s free from wheat, yeast, gluten, dairy and egg, and suitable for turkey, chicken or rolled pork shoulder (or you can eat it on its own!). Enjoy!”
In a medium saucepan, combine 1 1/4 cups gluten-free chicken stock, 2 teaspoons rice bran oil table spread and 1 cup water. Bring to the boil, then reduce heat. Add 1 cup brown rice and simmer, covered, for 40 minutes or until rice is cooked. Remove from heat and stand, covered, for five minutes, then uncover and fluff with a fork. Transfer to a large bowl and combine with 1 cup coarsely chopped mixed dried fruit, 1/2 cup chopped, toasted almonds, 3 tablespoons rice bran oil and the juice and zest of 1 orange. Place this mixture directly into the cavity of your meat to use as a stuffing, or eat on its own.