Wild Rice Stuffing with Cranberries, Bacon and Pecans

PORK
10Ingredients
90Minutes
Calories

Description

Serve this wild rice stuffing with rack of pork or roasted leg of pork.

Ingredients

US|METRIC
  • 1 1/4 cups wild rice (uncooked)
  • 4 slices bacon (cut into 1-inch pieces)
  • 1 cup onion (chopped)
  • 14 ounces chicken broth
  • 1/2 cup water
  • 2 tablespoons dry sherry (optional)
  • 1 teaspoon dried thyme leaves (crushed)
  • 2 cups fennel (OR celery, chopped)
  • 3/4 cup dried cranberries (OR chopped dried apricots)
  • 1/2 cup pecans (chopped and toasted)
  • Remove All from Shopping List

    Directions

    1. Rinse wild rice in cold water. Drain well; set aside. In a large saucepan, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon; set aside.
    2. Add onion to saucepan; cook until tender, stirring occasionally. Add wild rice; cook and stir for 3 minutes. Add chicken broth, water, sherry and thyme. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in fennel and dried cranberries.
    3. Meanwhile, heat oven to 350 degrees F. Transfer rice mixture to a 2-quart casserole. Cover and bake for 45 to 55 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in pecans and bacon.
    4. Serves 8.
    Discover more recipes from Pork
    Did you make this?

    Shopping List

    Meet Your Smart Shopping List

    Now available!

    • Add items directly from recipes
    • Auto-sync lists across devices
    • Get groceries delivered
    • Add custom or non-food items
    • Sort by aisle or recipe