2219. WILD RICE STUFFING with CRANBERRIES, BACON and PECANS

serves eight


1 1/4 cup wild rice, uncooked
4 slices bacon, cut into 1-inch pieces
1 cup onion, chopped
1 14-oz can chicken broth
1/2 cup water
2 tablespoons dry sherry
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

Rinse 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. Add 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. Meanwhile, 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.


bacon recipe courtesy of: The National Pork Board/Pork: Be Inspired