2 cups wild rice mix
3 3/4 cups chicken stock, low sodium, divided
8 ounces bacon
6 celery ribs, diced
1 medium onion, diced, or 2 good sized shallots
3 garlic cloves, minced
2 large granny smith apples, peeled, cored, diced
1 1/2 teaspoon dried thyme
1 1/2 teaspoons rubbed sage
1/2 teaspoon salt
1/2 teaspoon black pepper, ground, fresh
1/2 cup pecans, toasted, chopped
3-4 tablespoons flat-leaf parsley, chopped
- In a Farberware Skillet, combine rice with 3 and 1/2 cups of chicken stock and bring to a boil. Reduce heat to low, cover with lid, and simmer for about 45 minutes. Rice may require an additional tablespoon or two of chicken stock. Remove from heat and leave covered for 10 minutes. *Please read instructions on the wild rice mix. Different varieties require different cooking times.
- Sauté bacon in a Farberware Skillet over medium-high heat, until brown and crisp. Transfer bacon to paper towels and drain. Pour off all but 2 tablespoons of drippings from skillet. Add diced celery, shallot, garlic, thyme, sage, salt and pepper to skillet and cook over medium heat for about 5 minutes, making sure to scrape up all the brown bits around the pan. Add diced apple and continue to cook for another 5-6 minutes, until onions and celery are softened. Deglaze pan with 1-2 tablespoons reserved chicken stock.
- Stir prepared rice into vegetable mixture. Chop bacon into bite-size pieces and add to the mixture, followed by pecans and parsley. Adjust seasonings to taste and serve.