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Lemon-Nut Rice Stuffing

Makes: 10 to 12 servings
Prep 40 mins Chill 4 hrs to 24 hrs Bake 45 mins
Lemon-Nut Rice Stuffing
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
  • 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
  • 2  teaspoons  finely shredded lemon peel
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 KitchenTo serve right away:
  • Stuffing may be baked without the chilling step. Bake, covered, about 45 minutes.
Nutrition Facts (Lemon-Nut Rice Stuffing)
  • Servings Per Recipe 10,
  • cal. (kcal) 251,
  • Fat, total (g) 9,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 34,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 6,
  • vit. A (IU) 2235,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 101,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 600,
  • Potassium (mg) 197,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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