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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