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• 1 stuffing jar

• 1/3 cup olive oil

• 3 cups boiling water

 

Place all the dry ingredients in a casserole dish and blend together with a fork. Make sure they fit in snugly. 

Drizzle over the olive oil and use your fork to mix it through the dry ingredients as best you can.

Pour the boiling water over the rice mix and stir it through.

Cover the casserole with a lid or foil and bake in a preheated 170-degree oven for 20 minutes. 

Take the casserole out of the oven and give the rice a quick stir.

Place the casserole back in the oven with the lid off and continue to cook for a further 15 minutes until the top becomes slightly crunchy. 

Serve hot with a beautiful salad.

 

You can also top the stuffing with chunky breadcrumbs. Sprinkle the breadcrumbs on top of the stuffing after the first 20 minutes of cooking and drizzle with extra olive oil. Place back in the oven uncovered. Bake for a further 20 minutes or until the breadcrumbs are brown and crunchy.  Enjoy!

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