Rice Stuffing With Pine Nuts And Rosemary

1. 1

   In a kettle, bring 6 quarts water to a boil with the salt; sprinkle in the rice, stirring until the water returns to a boil, and boil for 10 minutes.

2. 2

   Drain the rice in a large colander over a kettle of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.

3. 3

   Let the rice cool; transfer it to a large bowl and cover it with plastic wrap.

4. 4

   In a skillet, cook the onion in the butter over moderately low heat, stirring, until it is softened; remove the skillet from the heat and stir in the rosemary and 1/2 cup broth.

5. 5

   Add to the rice the onion mixture, the scallion greens, the parsley, the pine nuts and salt and pepper to taste; stir the stuffing until it is combined well and let it cool completely before stuffing.

6. 6

   The stuffing can also be baked separately by spooning it into a shallow baking dish, moistening it with additional 3/4 cup broth and bake it, covered, in a preheated 325u00b0 oven for 1 hour and 30 minutes.

7. 7

   Makes about 8 cups uncooked stuffing or enough for a 14-pound turkey.

8. 8

   Adjust amount of ingredients for smaller turkey or chicken.

* Per serving · 4 servings · Values may vary.