Wild Pecan Rice Dressing
- 1 tablespoon butter
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1/2 cup pecan pieces
- 1 unpeeled Granny Smith apple, cored and chopped, (about 1 1/2 cups)
- 7 ounces wild rice
- 3 cups water
- 1/2 pound bacon, chopped crispy-fried and drained
- 2 tablespoons finely chopped fresh parsley leaves
In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Continue to cook for 1 minute. Add the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and reseason. Stir in the bacon and parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail and Andouille Sausage Ragu (separate recipe from this show).
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