wild rice, bacon and mushroom pilaf
 
makes about 6 servings 
 
 
1 cup  wild rice
4 cup  chicken stock (chicken bouillon is okay)
3 slice  bacon
1 Tbsp  butter
1/2 cup  onion, diced
1 cup  mushrooms, fresh sliced
1/4 cup  parsley, fresh chopped
  salt and pepper to taste
 
cook wild rice in chicken stock until most kernels have bloomed, 45 to 
60 minutes. drain any excess liquid and reserve rice for later use. 
dice bacon into 1/4 inch wide pieces and sauté until it starts to get 
crispy, drain grease and set aside. 
melt butter in sauté pan and add onion. sauté for 3 to 4 minutes, or 
until onion is translucent. add mushrooms and sauté until tender (add 
more butter if necessary). add parsley and wild rice and mix well. salt 
and pepper to taste before serving. 
serve with wild game, poultry or walleye! 
 
tips: try adding roasted corn kernels, red bell peppers, almonds, 
cashews, or toasted pine nuts for variety! 
 
 
 
(ID: 75783) Mirror: rec.food.recipes: Tue, Oct 12, 2004


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