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

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Stir in crumbled bacon, parsley, nuts, and shredded lemon peel.

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  • 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.

Tips

To serve right away. Stuffing may be baked without the chilling step. Bake, covered, about 45 minutes.

Nutrition Facts

251 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 8mg; sodium 600mg; potassium 197mg; carbohydrates 34g; fiber 2g; sugar 2g; protein 6g; trans fatty acidg; vitamin a 2235IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 101mcg; vitamin b12mcg; calcium 30mg; iron 2mg.

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