Looking to eat more whole grains? This wild rice is a good wintery dish.
Sightly heavier than I usually go for, this is hearty rib-sticking fare for cold days.
Wild Rice with Bacon
2 thick slices of bacon
1 medium onion, finely chopped
1/2 pound oyster or Shitake mushrooms, washed, patted dry and coarsely chopped
1 cup wild rice, washed thoroughly
2 cups chicken broth (I use vegetable)
1/2 teaspoon salt
1/4 cup chopped toasted almonds
Freshly ground black pepper to taste
Preheat oven to 325˚F.
In a two quart flameproof casserole, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the onion and mushrooms to the fat in the casserole and stir until softened, about five minutes. Add the wild rice and stir until well coated. Add the broth and salt and bring to a boil, stirring. Cover the casserole, place in oven and bake until rice is tender but not gummy, about 50 minutes. Remove from oven and let rest about 10 minutes. Add bacon, almonds and pepper. Toss till well blended, and serve immediately.
Makes 4 servings
Give it a try and enjoy!