Categories: Dressings- Stuffing- Gravies
Ingredients
- 2 Tbsp. instant minced onion
- 6 slices bacon, diced
- 1 cup uncooked long-grain rice
- 2 cups chicken broth
- 1 cup diced dried apricots
- 2 Tbsp. light-brown sugar
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/2 cup coarse chopped walnuts
Directions
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Rehydrate onion in 2 Tbsp. water 10 minutes.
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In medium kettle or Dutch oven, cook bacon until crisp. Remove bacon and reserve.
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Pour off all but 2 Tbsp. drippings. Add onion and saute about 2 minutes. Stir in rice and saute, stirring, 4 minutes or until golden. Add 1/2 cup water and remaining ingredients, except nuts. Bring to a boil, cover and simmer, adding a little water if necessary, 25 minutes or until rice is tender and liquid absorbed. Remove from heart and stir in nuts and bacon. Use and stuffing for poultry.
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makes 6 cups