2 cups basmati rice
1 teaspoon salt
1/2 lb. uncured bacon
2 1/2 lbs. apples, a mixture of sweet and tart works best, diced
3 shallots, chopped
1 1/2 cup apple cider
2 teaspoons apple cider vinegar
1 teaspoon maple syrup
1 tablespoon fresh sage leaves, chopped
Wash the basmati rice in a bowl or large measuring cup with a pouring spout. Pour off the water and wash again. Repeat till the water is mostly clear.
Place the rice, the salt, 3 cups of water and 1/2 cup of the apple cider in a heavy pot with a lid.
Bring everything to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 25 minutes. Take the pot off of the heat with the top still on. Let the rice steam, covered, for another 10 minutes before you lift off the lid.
In a saute pan, cook the bacon over medium heat till it has browned on both sides. Remove the bacon from the pan to the plate with the paper towels. Clean all but about a tablespoon of the bacon grease from the pan.
Add the shallots, apples, apple cider, maple syrup and vinegar to the pan and cook, stirring, for a few minutes, till the apples and shallots are completely soft. Let cool.
In a big bowl, place the rice and the cooled apple mixture. Crumble in the bacon. Sprinkle in the sage. Carefully, mix everything together. Taste for seasoning. You might find you need some black pepper, a little more vinegar, or a pinch of nutmeg.
Serve garnished with a few small sage leaves.
bacon recipe courtesy of: Cate Bruce-Low, Tribeca Yummy Mummy, November 17, 2009