This aromatic stuffing goes well with Cornish hens, partridge, or quail. Baked in a casserole, it also makes a good side dish with grilled chicken, fish, or lamb.
If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 8-inch square baking dish.
Heat in a large skillet over medium heat:
Add and cook, stirring, until tender, about 5 minutes:
Add and stir until well blended:
Stir in and bring to a simmer:
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:
If baking as a dressing, add:
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.