Rice Stuffing with Apples, Herbs, and Bacon Recipe
- 3 ½ cups water, divided
- 1 ½ cups low fat, low sodium chicken broth
- 1 cup uncooked wild rice
- ⅓ pound bacon
- 3 cups diced onions
- 3 cups diced celery
- 1 tablespoon water
- 1 cup uncooked long-grain white rice
- 1 ¾ cups currants
- ¾ cup dried cherries
- ¾ cup dried cranberries
- ½ ounce dried apricots
- 1 cup diced, unpeeled apples
- ½ cup chopped Italian flat leaf parsley
- 6 tablespoons dried mixed herbs
step 1: 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.
step 2: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
step 3: In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
step 4: Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
step 5: In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.