Friday, July 15, 2011


makes 4 servings

2 thick slices cob-smoked bacon
1 medium onion, finely chopped
½ pound fresh oyster (or shiitake) mushrooms, washed, patted dry, and coarsely chopped
1 cup wild rice, washed thoroughly
2 cups chicken broth
½ teaspoon salt
¼ cup chopped toasted almonds
freshly ground black pepper to taste

Preheat the oven to 325°F.

In a 2-quart flameproof casserole, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the onion and mushrooms to the fat in the casserole and stir till softened, about 5 minutes. Add the wild rice and stir till well coated. Add the broth and salt and bring to a boil, stirring. Cover the casserole, place in the oven, and bake till the rice is tender but not gummy, about 50 minutes. Remove from the oven and let rest about 10 minutes. Add the bacon, almonds, and pepper, toss till well blended, and serve immediately.

bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

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