We are so excited for Christmas this year! After what felt like a very long year, we are happy to be able to prepare once again our favourite dishes. In Greece there are many Christmas traditions (such as the melomakarona and kourabie Christmas cookies), but when it comes to main courses and sides, there are endless variations. Stuffing is often found at our Christmas table. Traditionally, stuffing in Greece is made with rice, but we love experimenting, so check out our other stuffing recipes.
This year we are using brown rice for our stuffing. This organic, whole-grain rice comes from Grevena in the northern part of Greece. It is high in fibre and nutrients and has a wonderful, nutty taste that pairs perfectly with the walnuts we are using in this recipe. So come by Borough Market, gather all your ingredients and let’s get cooking for Christmas!
Serves 6
3 leeks
6 tbsp olive oil
small bunch of celery leaves
3 tbsp grape molasses (plus more for serving)
300g brown rice or Carolina rice
1 lt vegetable stock
50g Corinth raisins
50g walnuts (plus more for serving)
100g chestnuts
½ tsp cinnamon or other spices such as nutmeg, cardamom etc.
salt and pepper (to taste)
Finely slice the leeks.
In a large pot place the olive oil and the leeks and cook over medium heat until translucent but not caramelised. Add the grape molasses.
Finely chop the celery leaves and add them to your pot. Cook for a few more minutes, until the leaves are soft.
Add the rice, vegetable stock, raisins, walnuts and spices. Season with salt and pepper and cook for 30-40min, or until the rice is cooked. Add the chestnuts, adjust for seasonings and cook for 5 more minutes.
Transfer to a serving dish, scatter more walnuts and drizzle with grape molasses. Serve hot.
