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Lemon-Nut Rice Stuffing Recipe

   
 

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     Lemon-Nut Rice Stuffing

Category   Salads - Soups - Sidedishes
Sub Category   Holiday Dish
Servings   10-12

Ingredients
6 slices bacon
1 cup chopped onion (1 large)
3 cloves garlic, minced
2 cups long grain rice
4 cups chicken broth
1 cup shredded carrot (2 medium)
1 tablespoon snipped fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed
.5 tsp salt
.5 tsp ground black pepper
 
.25 tsp ground nutmeg
.5 cup snipped fresh parsley
.5 cup pine nutes or slivered almonds
2 tspns finely shredded lemon peel

Instructions
In a very large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside
In the same skillet, cook onion and garlic in hot drippings to 5 minutes, stirring often. Stir in uncooked rice. Stir in broth, carrot, rosemary or oregano, salt, pepper and nutmeg. Bring to boiling; reduce heat. Cover and simmer for 2025 minutes or until rice is tender and liquid is absorbed.
Stir in crumbled bacon, parsley, nuts and shredded lemon peel..
Spoon into 2-quart casserole. Cover and chill at least 4 hours or up to 24 hours. To serve, bake , covered in a 325 degree F oven for 45 to 60 minutes or until heated through.
Serving Suggestions
/to serve right away. Stuffing may be baked without the chilling step. Bake, covered about 45 minutes


Originally Submitted
11/16/2011





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