Rice Stuffing With Pine Nuts And Rosemary

• 1 Tbsp. salt
• 2 1/2 c. unconverted long-grain rice
• 2 c. finely chopped onion
• 1/2 stick (1/4 c.) unsalted butter
• 2 Tbsp. chopped fresh rosemary or 1 1/2 tsp. crumbled dried
• 1/2 c. canned chicken broth plus additional 3/4 c. if baking stuffing separately
• 1 c. thinly sliced scallion greens
• 1 c. minced fresh parsley leaves
• 1/2 c. pine nuts, toasted lightly

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. 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. Let the rice cool; transfer it to a large bowl and cover it with plastic wrap.
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. 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. 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 325u0b0 oven for 1 hour and 30 minutes.
7. Makes about 8 cups uncooked stuffing or enough for a 14-pound turkey.
8. Adjust amount of ingredients for smaller turkey or chicken.

salt, rice, onion, butter, rosemary, chicken broth, scallion greens, parsley, pine nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668452 (may not work)