I love rice and I like this recipe because it has the starchy comfort we want in Thanksgiving stuffing but flourless and lighter.
- 1/4 cup extra-virgin olive oil
- 4 large cloves garlic, peeled and minced
- 3 medium yellow onions, peeled and finely diced
- Kosher salt
- 2 teaspoons red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 3 cups basmati rice, rinsed under cold water
- 3 cups chicken stock
- 1/2 cup slivered almonds, lightly toasted
- 1/2 cup golden raisins
- 2 Bosc pears, peeled, quartered, cored and each piece cut into thin slices
- 1 large egg, lightly beaten
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: Stir in the slivered almonds, golden raisins, pear slices and the egg into the rice. Place into a rectangular baking dish and bake until golden and cooked through, 45 to 50 minutes.