Today’s recipe feature is Wild Rice with Bacon and Fennel. Chewy wild rice blends with fennel, onion, garlic, walnuts and raisins to create a delicious side dish. Chewy, crunchy, savory and sweet, this side is likely to become one of your family’s holiday favorites. Healthy and joyous eating!
Wild Rice with Bacon and Fennel (Recipe courtesy Jackie Mills)
- 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
- ½ cup reduced-sodium fat-free chicken broth (gluten-free variety, if needed)
- 1/3 cup golden raisins
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- ¼ cup chopped fresh fennel fronds or flat-leaf parsley
- 1 tablespoon white wine vinegar
- ½ cup chopped toasted walnuts
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. Serving yield = 8 servings.
Note: Use wild rice, not a blend, for the best texture.