- 2 cups long-grain brown rice, like basmati
- 1/2 cup extra virgin olive oil or butter, plus more as needed
- 3/4 cup pecans, pine nuts, or shelled pistachios
- 1/2 cup raisins or currants, optional
- 1/3 cup freshly squeezed lemon juice
- 2 tablespoons chopped fresh marjoram or oregano leaves or 2 teaspoons dried
Pre-heat the oven to 400°F. If baking the stuffing outside of the bird, grease a 2-quart casserole, large gratin dish, or 9- by 13-inch baking dish with olive oil.Bring a large pot of water to boil; salt it. Add the rice and simmer, stirring occasionally, until it begins to get tender but not at all mushy, to 15 to 20 minutes. Drain it, rinse it, and drain it again.Heat 1/4 cup of the oil or butter in a large, deep skillet over medium heat for 2 minutes. Toss in the nuts and the raisins or currants, if you are using them, and stir for a minute or Add the rice and stir, sprinkling with salt and pepper, while cooking for another minute; the rice need not get hot. Add more oil or butter as needed to moisten the mixture thoroughly. Add the lemon juice and half the herb. Taste and adjust seasoning if necessary.(You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)Use the stuffing to fill both cavities of the bird. Or put the stuffing in the prepared pan, cover tightly with foil and bake until the rice is tender, 25 to 30 minutes. Uncover and bake until the mixture top is nicely browned, another 10 to 15 minutes or so.