6 slices bacon
1 cup chopped onion (1 large)
3 cloves garlic, minced
2 cups long grain rice
4 cups chicken broth
1 cup shredded carrot (2 medium)
1 tablespoon snipped fresh rosemary or oregano or 1 teaspoon dried rosemary or oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup snipped fresh parsley
1/2 cup pine nuts or slivered almonds
2 teaspoons finely shredded lemon peel
1. 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.
2. 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.
3. Stir in crumbled bacon, parsley, nuts, and shredded lemon peel.
4. 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.