Spiced Rice Stuffing

Let's Cook

1. Step 1.

   Heat in a large skillet over medium heat: 2 tablespoons olive oil

2. Step 2.

   Add and cook, stirring, until tender, about 5 minutes: 1 medium onion, finely chopped

3. Step 3.

   Add and stir until well blended: 1 cup medium- or long-grain rice; 3 garlic cloves, minced; 1 teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon sweet paprika; ½ teaspoon ground ginger; ½ teaspoon black pepper

4. Step 4.

   Stir in and bring to a simmer: 1 ½ to 2 cups chicken stock or broth (2 cups if using long-grain rice)

5. Step 5.

   Reduce the heat to low and simmer, covered, until the rice is tender and all the liquid is absorbed, about 20 minutes. Turn the mixture into a large bowl and let cool slightly, then stir in: ¼ cup golden raisins; ¼ cup diced pitted prunes; ¼ cup toasted slivered almonds; Finely grated zest of 1 lemon; 2 tablespoons lemon juice

6. Step 6.

   If baking as a dressing, add: (1 large egg, well beaten)

7. Step 7.

   Adjust the seasonings. If using as a stuffing, spoon into the meat or vegetables before cooking. For a dressing, transfer to the prepared baking dish, cover, and bake until browned as desired, 20 to 30 minutes. If used to stuff poultry or the optional egg was added, cook until it reaches an internal temperature of 165°F.