WILD RICE STUFFING WITH CRANBERRIES, BACON & PECANS
Serves 8.
1 1/4 cups uncooked wild rice
4 slices bacon, cut into 1-inch pieces
1 cup chopped onion
1 can (14 ounces) chicken broth
1/2 cup water
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme, crushed
2 cups chopped fennel or celery
3/4 cup dried cranberries or chopped dried apricots
1/2 cup chopped pecans, toasted
Cooking Directions
Rinse wild rice in cold water. Drain well; set aside.
In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside.
Add onion to saucepan; cook until tender, stirring occasionally.
Add wild rice; cook and stir for 3 minutes.
Add chicken broth, water, sherry and thyme.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Remove from heat.
Stir in fennel and dried cranberries.
Meanwhile, heat oven to 350 degrees F.
Transfer rice mixture to a 2-quart casserole.
Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once.
Stir in pecans and bacon.
Serving Suggestions
Serve this wild rice stuffing with rack of pork or roasted leg of pork.
Nutrition Facts
Calories 220 calories; Protein 6 grams; Fat 7 grams; Sodium 270 milligrams; Cholesterol 5 milligrams; Saturated Fat 1 grams; Carbohydrates 34 grams; Fiber 4 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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