Rice Stuffing With Apples, Herbs, And Bacon
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Water1.5 cups
Low Sodium Chicken Broth (low fat,)450 g
Bacon3 cups
Onion (diced)3 cups
Celery (diced)1.75 cups
Currants3 cup
Dried Cherry3 cup
Dried Cranberry30 g
Dried Apricot6 tbsps
Mixed Herbs (dried)Directions:
1
In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil
2
Stir in wild rice
3
Cover, reduce heat, and simmer 45 minutes
4
Place bacon in a large, deep skillet
5
Cook over medium high heat until evenly brown
6
Reserving drippings, drain bacon, crumble, and set aside
7
In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water
8
Cook until very soft, about 20 minutes
9
Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice
10
Continue cooking 20 minutes, or until wild rice and white rice are tender
11
In a large bowl, mix the bacon and the onion mixture into the rice mixture
12
Season with the Italian parsley and dried mixed herbs