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- Put the wild rice and water in a small sauce pan.
- Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours.
- While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel.
- Cut the bacon crosswise into thin julienne strips and set aside.
- When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper.
- Just before serving, toss the rice with the bacon strips.
I agree with jimani, this is one of those recipes you just don't change. Wild rice really does need the full time allotted for cooking, 20 minutes as noted in one review is not nearly enough and would account for the "small portion."
This was delicious. For the previous poster, unless you have used "all" wild rice, you will not have the same results. This is one of those classic reviews where you change something intregal and then give it a low rating. To anyone trying this, it is wonderful. Wild rice has a special flavor and aroma and this is a very nice recipe to enhance those qualities.
Not bad, but not amazing either. Made as directed except, I used texmati rice (blend of brown, white, red, & wild rice) because my grocery store apparently doesn't carry plain wild rice anymore. It cooked in about 20 minutes. I don't know for sure, but I don't think it changed the taste much. The serving size seemed to be on the small side, but I ate it as a main dish and the serving portion is probably meant as a side dish.