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Preheat oven to325°F. In a very large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings in the pan. Drain bacon on paper towels. When bacon is cool enough to handle, crumble and set aside.
In the same pan, cook onion and garlic in hot drippings for 5 minutes, stirring often. Stir in uncooked rice. Stir in broth, carrots, rosemary (or oregano), salt, pepper and nutmeg. Bring to a boil; reduce heat. Cover and simmer for 20 to 25 minutes or until rice is tender and liquid is absorbed.
Stir in crumbled bacon, parsley, pine nuts (or almonds) and lemon zest.Spoon into a 2-quart casserole.
Bake, covered, about 45 minutes.