Happy Wednesday friends,
This is the final recipe of my Thanksgiving recipe file for this year! Well, except that I need to get my sister's new recipe for Pumpkin Rigatoni! This is a must share and I will get it to you soon! Oh, and my neice brought a family favorite that was delicious!! AND my daughter's made divine individual raspberry cheesecakes, corn dip and a wonderful pasta salad. Those are coming soon too! This may well be a month of recipe sharing :)
I LOVE Wild rice but have to say this was not my favorite recipe although everyone else seemed to really like it. I think it was the bacon in it that through me off. I think I would have liked this one better without the bacon and maybe the addition of apricots or cranberries. But, if you LOVE bacon then you will most likely LOVE this recipe. I also think I made the mistake of using a wild rice blend rather than 100% wild rice. I would recommend the latter. Overall, a great recipe! Cleaned the bowl so I would say it was a hit with the family :)
- 1 1/3 cups uncooked wild rice
- 4 bacon slices
- 1 large fennel bulb, thinly sliced
- 1 large onion, cut into thin wedges
- 2 garlic cloves, minced
- 1/2 cup reduced-sodium fat-free chicken broth
- 1/3 cup golden raisins
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chopped fresh fennel fronds or flat-leaf parsley
- 1 tablespoon white wine vinegar
- 1/2 cup chopped toasted walnuts
Preparation
- 1. Cook wild rice according to package directions; drain.
- 2. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat 7 to 8 minutes or until crisp; drain on paper towels, reserving 1 Tbsp. drippings in skillet. Chop bacon.
- 3. Sauté fennel bulb and onion in hot drippings over medium-high heat 5 minutes or until softened. Add garlic; sauté 1 minute. Add broth and next 3 ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until tender. Stir in rice and bacon; cook, stirring often, 3 minutes.
- 4. Transfer to a large serving bowl. Stir in fennel fronds and vinegar. Stir in walnuts just before serving.
Note:
Use wild rice, not a blend, for the best texture. This is really important!!! I didnt see this note at the bottom of the recipe and bought a blend. Mine didnt turn out as pretty as the picture but it was really tasty! I would also recommend using both the fennel fronds and parsley for color. Very pretty.
Jackie Mills, Southern Living
DECEMBER 2012
This has been fun for me to share with you. Hope you have enjoyed the recipes. Let me know if you try them and how you like them!
Blessings for a wonderful week,
Kim