Prep 45 mins
Cook 45 mins
Got this recipe from my mom about 5 years ago. This is one of my family's FAVORITE side dishes.
- 1⁄2 lb bacon
- 1 cup smoked ham, cubed
- 1 tablespoon butter
- 1⁄4 cup yellow onion, chopped
- 1⁄4 cup celery, chopped
- 2 teaspoons minced garlic
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup pecans, chopped
- 7 ounces wild rice
- 1 cup granny smith apple, cored, peeled and finely chopped
- 2 cups water
- 1⁄2 cup green onion, chopped
- 2 tablespoons fresh parsley, chopped
- In a large skillet fry bacon until crisp.
- Add chopped smoked ham and cook for 2 minutes.
- Remove ham and bacon and cool. Drain drippings.
- Melt butter and saute onion, and celery for about 4 minutes.
- Season with garlic, salt and pepper and cook until the garlic is fragrant for about 1 minute.
- Stir in pecans and cook until heated through and fragrant.
- Add rice and apples and stir to coat with the juices for about 1 minute.
- Add water and bring to a boil.
- Reduce heat, cover and simmer for about 20 minutes or until the water is absorbed and the rice is cooked.
- Stir in reserved ham and bacon, green onions, and parsley.
- Allow dish to sit for about 15 minutes before serving so that flavors can meld.
This is very good. I first found on in the Emeril Prime Time cookbook. I was going to post it but then I saw it hear. It's a real keepr. I will be making it agian for the holidays.