Wild Rice with Bacon and Fennel Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Side Dishes

Photo by: Photo: Jim Franco; Styling: Lydia Degaris Pursell

Wild Rice with Bacon and Fennel

Southern Living DECEMBER 2012

Yield: Makes 8 servings
Hands-on:40 Minutes
Total:1 Hour, 5 Minutes

Ingredients

1 1/3 cups uncooked wild rice
4 bacon slices
1 large fennel bulb, thinly sliced
1 large onion, cut into thin wedges
2 garlic cloves, minced
1/2 cup reduced-sodium fat-free chicken broth

1/3 cup golden raisins
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh fennel fronds or flat-leaf parsley
1 tablespoon white wine vinegar
1/2 cup chopped toasted walnuts

Preparation

1. Cook wild rice according to package directions; drain.

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.

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.

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

Note:

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

Go to full version of

Wild Rice with Bacon and Fennel recipe