Southern Living NOVEMBER 2002
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
Sauté mushrooms and green onions in hot drippings in skillet 8 minutes or until tender. Set aside.
Bring chicken broth to a boil in a large saucepan. Stir in rice; reduce heat to low, cover, and simmer 8 minutes or until tender.
Toss together cooked rice, bacon, mushroom mixture, parsley, and Greek seasoning.
For testing purposes only, we used FanciFood All Natural Quick Cooking Wild Rice.
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