Thanksgiving is coming up quick! This was a favorite from last year. It's savory and sweet and the perfect gluten free alternative. It was originally found from allrecipes.com. Follow the link below for the original recipe.
3 1/2c water, divided
1 1/2c chicken broth
1 c uncooked
wild rice
1/3lb bacon
3c onions,
diced
3c celery,
diced
1T water
1c uncooked
long-grain white rice
3/4c dried
cherries
3/4c dried
cranberries
1/2oz dried
apricots
1c unpeeled
apples, diced
1/2c chopped Italian
flat leaf parsley
6T dried
mixed herbs (See note below***)
Directions:
1. In a medium saucepan over medium heat, bring 1 ½ c water
and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and
simmer 45 minutes.
2. Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Reserving drippings, drain bacon, crumble, and
set aside.
3. In the skillet with the reserved bacon drippings, sauté onions
and celery with 1T water. Cook until very soft, about 20 min.
4. Stir remaining water, white rice, currants, cherries,
cranberries, apricots, and apples into the wild rice. Continue cooking 20
minutes, or until wild rice and white rice are tender.
5. In a large bowl, mix the bacon and the onion mixture into
the rice mixture. Season with the Italian parsley and dried mixed herbs.
***I used…1 T rosemary, 2 T basil, 1 T oregano, 1/2 T marjoram, and 1/2 t sage, salt, pepper, nutmeg, cinnamon, and allspice
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