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; 9 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 8 mg cholesterol; 600 mg sodium. 197 mg potassium; 34 g carbohydrates; 2 g fiber; 2 g sugar; 6 g protein; 0 g trans fatty acid; 2235 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

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