Hands-on Time
40 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 8 servings
Photo: Jim Franco; Styling: Lydia Degaris Pursell

How to Make It

Step 1

Cook wild rice according to package directions; drain.

Step 2

Meanwhile, cook bacon in a large nonstick skillet over medium-high heat 7 to 8 minutes or until crisp; drain on paper towels, reserving 1 Tbsp. drippings in skillet. Chop bacon.

Step 3

Sauté fennel bulb and onion in hot drippings over medium-high heat 5 minutes or until softened. Add garlic; sauté 1 minute. Add broth and next 3 ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until tender. Stir in rice and bacon; cook, stirring often, 3 minutes.

Step 4

Transfer to a large serving bowl. Stir in fennel fronds and vinegar. Stir in walnuts just before serving.

Chef's Notes

Use wild rice, not a blend, for the best texture.

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