Fruity Rice Stuffing

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

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 2  small onions, grated
• 2  tablespoons butter
• 1  cup cooked rice
• 1  tablespoon  chopped raisins
• 1  tablespoon  chopped  dried apricot
• 1  tablespoon dried currant
• 1  tablespoon pine nuts
• 1  tablespoon  grated lemon rind
• 1  lemon, juice of
•  salt
•  pepper
• 1  beaten egg

Directions

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.