A unique combination of flavors and ingredients makes this aromatic rice the perfect side dish for chicken. It also makes an excellent stuffing for the Thanksgiving turkey.
This is what made my grandmother’s roast turkey taste so good. I think I enjoyed the stuffing even more than the turkey itself. It was years before I realized that most of my friends ate ordinary bread stuffing at Thanksgiving.Susan Tweeton
- 2 cups long grain white rice
- 4 tablespoons (½ stick) butter
- ½ small onion, minced
- 1 stalk celery, minced
- ½ cup dark raisins
- ½ cup pine nuts or slivered almonds
- 4 ½ cups chicken broth or water
- ¼ teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon pepper
- Melt the butter in a medium saucepan, over a medium high heat.
- Sauté the rice and onion until golden, about 10 minutes. Add the pine nuts or almonds and sauté until golden.
- Stir in the chicken stock, salt, and pepper.
- Reduce to a simmer and cook, covered, about 20 minutes, until all liquid is absorbed and rice is tender.
- Remove from heat and let stand for 10 minutes.
- Fluff with fork before serving.
If rice is for stuffing, only partially cook the rice for about 10 minutes.