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This is a great stuffing for poultry or rolled meat dishes, for those that can't eat wheat.  It makes a wonderful dressing for a large fish, baked.  Stuff fish, pile excess along the cut edge, and if your cholesterol will stand it, drizzle fish and rice with melted butter before baking.

Rice Dressing

6 slices bacon
2 Tbsp. olive oil
1/2 C. chopped onion  
1 C. finely chopped celery
4 C. cooked rice
1/2 C. milk
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sage

Cook bacon in a large, heavy skillet over medium-low heat until crisp.  Remove, and pour off the bacon fat.  Add 2 tbsp. olive oil to the skillet, plus the onion and celery, and sauté, stirring from time to time, until onion is soft.  Add to cooked rice, milk and seasonings.  Crumble the bacon and add also; stir to combine.

Use to stuff poultry, meat or fish, or bake in a casserole dish at 350° F. until slightly browned on top, and serve as a side dish. 


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