Lemon-Nut Rice Stuffing

I've never left a review for a recipe before but I think this one deserves it. I've made this dish 4 years in a row, for Thanksgiving. I serve it as a side dish, not stuffing. EVERY YEAR I get bombarded with compliments for how tasty this dish is. I never have leftovers and this year my husband asked me to bake a double batch and set some aside, so that he could enjoy it for more than just one day. At first glance, the flavors seem"weird." Lemon zest with bacon?! Parsley and nutmeg?! Pine nuts??? But somehow the flavors compliment each other perfectly. I think the flavor and texture of the pine nuts is worth the extra expense. I prefer to cook the bacon on a sheet pan, in the oven. I also use diced carrots instead of shredding carrots. Dicing is easier for me than shredding though... If you bought a bag of shredded carrots that would be easier still! Diced or shredded doesn't seem to affect the color, texture or flavor of the final dish. Finally, I like cooking it all in a cast iron pot/dutch oven but you could certainly cook it in a large saucepan and then transfer it to a casserole dish. I definitely recommend this recipe.