Total Time
Prep 5 mins
Cook 10 mins

Stuffing that is used for lamb, veal and pork. From "Ways to prepare meat 1978".

Ingredients Nutrition


  1. Saute onion in butter until soft but not brown.
  2. Stir in rice, raisins, currants and apricots and cook for 4 minutes.
  3. Remove from heat and cool.
  4. Stir in pine nuts, lemon rind, juice, salt, and pepper.
  5. Bind with beaten egg.

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