Rice Stuffing with Apples and Herbs

1/2 cups water, divided
1 1/2 cups chicken broth
1 cup uncooked wild rice
1/3 pound bacon
3 cups diced onions
3 cups diced celery
1 tablespoon water
1 cup uncooked  white rice
1 3/4 cups currants
3/4 cup dried cranberries
1 cup diced, peeled apples
1/2 cup chopped  parsley
6 tablespoons store bought Mixed Herbs
In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.

In the skillet with the reserved bacon drippings, sauté onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes. Stir remaining water, white rice, currants, cranberries, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender. In a large bowl, mix the bacon  and the onions into the rice mixture. Season with the parsley and herbs. Serves 12.

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