Rice Stuffing with Apples, Herbs, and Bacon Recipe

Ingredients <br>- 3 ½ cups water, divided <br>- 1 ½ cups low fat, low sodium chicken broth <br>- 1 cup uncooked wild rice <br>- ⅓ pound bacon <br>- 3 cups diced onions <br>- 3 cups diced celery <br>- 1 tablespoon water <br>- 1 cup uncooked long-grain white rice <br>- 1 ¾ cups currants <br>- ¾ cup dried cherries <br>- ¾ cup dried cranberries <br>- ½ ounce dried apricots <br>- 1 cup diced, unpeeled apples <br>- ½ cup chopped Italian flat leaf parsley <br>- 6 tablespoons dried mixed herbs <br><p></p>Directions <br>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. <br>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. <br>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. <br>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. <br>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. <br>

Ingredients
- 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

Directions
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.

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