1 tablespoon snipped fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed
salt and pepper to taste
1/4 tsp ground nutmeg
1/2 cup snipped fresh parsley
1/2 cup pine nuts or slivered almonds
2 tspd 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 for 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 20 to 25 minutes or until rice is tender and liquid is absorbed.
Stir in crumbled bacon, parsley, nuts, and shredded lemon peel
Spoon into a 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. Makes 10 to 12 servings.
Serving
Suggestions
•Stuffing may be baked without the chilling step. Bake, covered, about 45 minutes.
Originally Submitted
8/19/2013
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