- 1 1/3 cups uncooked wild rice
- 4 bacon slices
- 1 large fennel bulb, thinly sliced
- 1 large onion, cut into thin wedges
- 2 garlic cloves, minced
- 1/2 cup reduced-sodium fat-free chicken broth
- 1/3 cup golden raisins
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup chopped fresh fennel fronds or flat-leaf parsley
- 1 tablespoon white wine vinegar
- 1/2 cup chopped toasted walnuts
- 1. Cook wild rice according to package directions; drain.
- 2. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat 7 to 8 minutes or until crisp; drain on paper towels, reserving 1 Tbsp. drippings in skillet. Chop bacon.
- 3. Sauté fennel bulb and onion in hot drippings over medium-high heat 5 minutes or until softened. Add garlic; sauté 1 minute. Add broth and next 3 ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until tender. Stir in rice and bacon; cook, stirring often, 3 minutes.
- 4. Transfer to a large serving bowl. Stir in fennel fronds and vinegar. Stir in walnuts just before serving.
Use wild rice, not a blend, for the best texture. This is really important!!! I didnt see this note at the bottom of the recipe and bought a blend. Mine didnt turn out as pretty as the picture but it was really tasty! I would also recommend using both the fennel fronds and parsley for color. Very pretty.
Jackie Mills, Southern Living
This has been fun for me to share with you. Hope you have enjoyed the recipes. Let me know if you try them and how you like them!
Blessings for a wonderful week,