Photo: Christmas Stuffing with Bacon Recipe
Ingredients
- 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
Rice:
- 4 1/2 cups low-salt chicken broth
- 3 tablespoons chopped fresh thyme
- 1 1/4 cups short-grain brown rice
- 1 1/4 cups wild rice
Vegetables:
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- One 14-ounce bag frozen pearl onions, thawed
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional
Directions
Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.
For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.
Notes
Cook's Notes: The rice can also be cooked in 4 cups of broth and 1/2 cup of water.
To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
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By disturbedme
on January 27, 2013
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Was good. Wasn't amazing, but it's good enough that I'd probably make it again at some point. I liked it, but felt like something was missing, like another depth of flavor was needed.
Like a lot of others, I chopped up an onion instead of using the pearl onions. I also used turkey bacon.
Every bite that had bacon and/or hazelnuts was much better than the bites without.
By nheckerva
Jacksonville
on January 11, 2013
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This is really more like rice pilaf than stuffing, but it is the best rice pilaf I have ever had. I used a rice blend because I could not find plain wild rice. I also sauteed an onion instead of using the pearl onions and used almonds instead of hazelnuts. It was still awesome. This will definitely be a go-to recipe for me.
By mdeskins_12791278
Tampa, 48
on January 04, 2013
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Crazy good. I created a shortcut by using Royal Blend wild rice, followed the directions, but cooked the rice in chicken stock. I skipped the pearl onions and just chopped a large onion instead. Also substituted the hazelnuts with toasted pecans and let me tell you, this dish is heaven. Don't save it for the holidays - serve with roast chicken, pork tenderloin, steak, whatever. Tremendous flavor. You will absolutely love it.
Read all 7 reviews