Stuffing Recipes

Savoury Rice Stuffing recipe

This stuffing is perfect inside peppers, tomatoes, courgettes and vine leaves, but it also works well as a simple savoury side dish, too.


  • 2 small white onions
  • 6 large garlic cloves
  • 250g rice
  • 450ml chicken stock
  • 1 glass of white wine or sherry
  • 1 tin of chopped tomatoes
  • Handful of pitted olives use green or black, whichever your preference
  • 50g pine nuts
  • 150g feta cheese
  • Salt and pepper
  • Olive oil
  • Handful of fresh mint


  1. Peel and finely chop the onions. Peel the garlic cloves and either chop them finely, or mince them.

  2. Heat some oil in a large frying pan and add the onions. Fry them until slightly translucent, then add the garlic and cook for another five minutes or so.

  3. Once the onion and garlic are cooked, add the rice and stir to coat the rice with the onion and garlic mixture. When the rice starts to become slightly creamy, add the wine and cook until the liquid in the pan is reduced by half. Add the chicken stock and cover the pan. Cook for around twenty minutes or until tender.

  4. Whilst the rice is cooking, prepare the rest of the ingredients. Lightly toast the pine nuts in a saucepan simply dry fry them for two or three minutes until they're golden brown.

  5. Finely chop the mint, discarding any stalks. Either leave the olives whole or chop them. You could also use ground olive paste in this recipe if you prefer.

  6. If the cheese is in water, drain it and cut it into bite-sized chunks.

  7. When the rice is cooked, simply mix in the tomatoes and heat for a few minutes until cooked through. Add the olives, pine nuts, and a good pinch of salt and pepper. Taste the mixture to make sure its seasoned well.

  8. You can either stir the feta through the rice before you use it as a stuffing, or use it as a topping for example, if youre stuffing courgettes, dot the feta over the top so that it melts over the top.

  9. This stuffing is already cooked, so it really only needs ten minutes in the oven at 190C to melt the cheese and slightly crisp the rice.

Author: Laura Young

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Cdegrees Celsius (Centigrade)


Published: February 24, 2011
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Published by Starsol