Wild Rice with Bacon and Fennel is an earthy side dish that pairs well with rustic pork roast. Be sure to add Wild Rice with Bacon and Fennel to your fall or winter menu.
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
How to Make It
Cook wild rice according to package directions; drain.
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.
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.
Transfer to a large serving bowl. Stir in fennel fronds and vinegar. Stir in walnuts just before serving.