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Wild Rice with Bacon and Fennel Recipe

   
 

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     Wild Rice with Bacon and Fennel

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   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

Instructions
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.


Originally Submitted
1/19/2013





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