I love rice and I like this recipe because it has the starchy comfort we want in Thanksgiving stuffing but flourless and lighter.
Recipe courtesy of Alex Guarnaschelli
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Total:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min
Yield:
about 8 cups
Level:
Intermediate

Ingredients

Directions

Make the dressing: Heat a large pot with low sides or a large skillet and add the olive oil. Heat the oil and when it begins to smoke lightly, add the garlic and onions. Season with salt and add the red pepper flakes, cumin, ginger and coriander and stir to blend. Cook over medium heat until the garlic and onions become translucent, 5 to 8 minutes. Stir in the rice and stir to blend. Toast the rice with the onions and spices for a minute, and then add the chicken stock. Simmer over low heat until the rice is almost cooked, 16 to 18 minutes. Resist the temptation to stir the rice. Transfer the rice to a large bowl, flake with a fork and allow it to cool at room temperature for a few minutes. 

Finish the dressing: Preheat the oven to 350 degrees F. Stir in the slivered almonds, golden raisins, pear slices and the egg into the rice. Place into a rectangular baking dish, cover, and bake until golden and cooked through, 45 to 50 minutes.

This recipe has been updated and may differ from what was originally published or broadcast.

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