Wild Rice Stuffing with Cranberries, Bacon and Pecans

Name: Wild Rice Stuffing with Cranberries, Bacon and Pecans
Total time: 5400 s
Yield: 8 servings
Ingredients: 1 1/4 cups wild rice uncooked; 4 slices bacon cut into 1-inch pieces; 1 cup onions chopped; 14 ounces chicken broth; 1/2 cup water; 2 tablespoons dry sherry optional; 1 teaspoon dried thyme leaves crushed; 2 cups fennel OR celery, chopped; 3/4 cup dried cranberries OR chopped dried apricots; 1/2 cup pecans chopped and toasted

Pork

10Ingredients

260Calories

90Minutes

Description

Serve this wild rice stuffing with rack of pork or roasted leg of pork.

Ingredients

servings:

1 1/4 cups wild rice (uncooked)
4 slices bacon (cut into 1-inch pieces)
1 cup onions (chopped)
14 ounces chicken broth
1/2 cup water
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme leaves (crushed)
2 cups fennel (OR celery, chopped)
3/4 cup dried cranberries (OR chopped dried apricots)
1/2 cup pecans (chopped and toasted)

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Directions

1Rinse 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.
2Add 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.
3Meanwhile, 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.
4Serves 8.

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