Lemon-Nut Rice Stuffing

Pine nuts add crunchy flavor to this lemony stuffing recipe that also serves as a healthy side dish.

Lemon-Nut Rice Stuffing Enlarge Image
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8 users rated this recipe an average rating of 4.0
Makes:
10 servings
Prep:
40 mins
Chill:
4 hrs to 24 hrs
Bake:
45 mins
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Lemon-Nut Rice Stuffing

Ingredients
6
slices bacon
1
cup chopped onion (1 large)
3
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
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1/4
teaspoon ground nutmeg
1/2
cup snipped fresh parsley
1/2
cup pine nuts or slivered almonds

Directions

  1. 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.
  2. 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.
  3. Stir in crumbled bacon, parsley, nuts, and shredded lemon peel.
  4. 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.

From the Test Kitchen

To serve right away:

Stuffing may be baked without the chilling step. Bake, covered, about 45 minutes.

Nutrition Facts

(Lemon-Nut Rice Stuffing)
    Per serving:
  • 251 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 8 mg chol.,
  • 600 mg sodium,
  • 34 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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