My cousin Pina, who lives in Detroit, shared this holiday recipe for rice dressing that can be used as a stuffing or a side dish. It goes well with poultry and pork.
Pina’s Rice Dressing
Difficulty Rating: Easy
Makes 8 servings.
1 1/2 cups rice cooked in 3 cups chicken stock
2 medium potatoes, peeled and cut in ½-inch cubes
1/4 cup olive oil, divided
1 medium onion, diced
1 pound ground beef
1 cup raisins
1/2 cup grated pecorino or parmesan cheese
4 ounces diced lean pancetta or bacon
1/2 cup loosely packed chopped flat-leaf parsley
2 hardboiled eggs, chopped (optional)
1/3 cup chopped walnuts
1/4 cup toasted pine nuts
1 tablespoon chopped fresh sage
Salt and pepper
Preheat oven 350 degrees F. Butter a large baking dish and set aside. Place the cooked rice in a very large bowl.
Heat half of the olive oil in a skillet over high heat. Add potatoes and cook until lightly browned, about 6 minutes. Transfer to the bowl.
In the same skillet add the remaining oil. Reduce heat to medium-high. Add onion and cook until soft and translucent, about 8 minutes. Add to the bowl.
Using the same skillet, brown the ground beef, about 5 minutes. Add to the large bowl.
Stir in all the remaining ingredients mixing until well combined. Season with salt and pepper to taste.
Place in prepared baking dish and cover with foil. Place in oven and bake for 40 to 45 minutes.