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Wild Rice with Bacon and Fennel

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/3 cups uncooked wild rice

  2. 4 bacon slices

  3. 1 large fennel bulb, thinly sliced

  4. 1 large onion, cut into thin wedges

  5. 2 garlic cloves, minced

  6. 1/2 cup reduced-sodium fat-free chicken broth

  7. 1/3 cup golden raisins

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1/4 cup chopped fresh fennel fronds or flat-leaf parsley

  11. 1 tablespoon white wine vinegar

  12. 1/2 cup chopped toasted walnuts

Instructions Jump to Ingredients ↑

  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.

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