Wild Rice With Bacon Food

BACON DIRTY RICE

Steps:

• Cook the bacon in a medium saucepan over medium heat, stirring occasionally, until almost crisp, about 10 minutes. Add the rice, coriander and cumin and cook, stirring, until the rice is coated and light golden, 1 to 2 minutes. Add the chicken broth and 1 cup water. Increase the heat to medium-high and bring to a boil. Cover the saucepan with a tight-fitting lid and reduce the heat to low; cook for 16 minutes, then let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the cilantro, parsley and salt and pepper to taste.

MUSHROOM WILD RICE DISH

Steps:

• In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

BACON WILD RICE BAKE

Steps:

• In a large saucepan, cook wild rice according to package directions. Meanwhile, in a skillet, saute green peppers and onion in butter until tender. Add mushrooms and salt; heat through. Stir into wild rice; add bacon., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

WILD RICE WITH BACON

Steps:

• Melt butter in 10 inch frypan (non-stick) over medium heat.
• Cook wild rice, mushrooms and onions in butter about 3 minutes, stirring occasionally, until onions are tender.
• Stir in water, salt and pepper.
• Heat to boiling, stirring occasionally, reduce heat.
• Cover and simmer 40 to 50 minutes or until rice is tender, drain if necessary.
• Stir in bacon pieces.

WILD RICE WITH MUSHROOMS AND BACON

Steps:

• Fry bacon til crisp and drain most of the drippings.
• Crumble bacon and set aside.
• Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
• Add chicken broth and bring to a boil.
• Cover pan and reduce heat to a simmer.
• Cook 45-60 minutes or'til rice is puffed and tender.
• Fluff rice with a fork, tast, and add salt to taste.
• Cook uncovered to evaporate any excess moisture if necessary.
• Toss with crumbled bacon before serving.
• Makes about 6 cups.

SASKATCHEWAN WILD RICE WITH MUSHROOMS AND BACON

Steps:

• In good-sized saucepan over medium-high heat, fry bacon until crisp. Remove from pan and set aside.
• Add mushrooms and rice to pan and saute for a few minutes, stirring constantly.
• Add chicken bouillon and bring to a boil. Then cover and turn down to low. (Use liquid to rice ratio per directions on your bag of rice. Same for cooking time.).
• Simmer for 45 minutes without removing lid. No peeking!
• After 45 minutes, test to see if rice is done. If it isn't put lid back and continue to cook until done.
• Stir bacon and green onion in before serving.

BACON AND MUSHROOM WILD RICE

Steps:

• Melt margarine in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
• Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
• Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary. Stir in bacon bits.

WILD RICE AND BACON SALAD WITH SCALLOPS

Steps:

• Cook the rice in the water, as directed on the package.
• Allow to cool slightly.
• Toast the nuts lightly in a skillet, for about 2 minutes.
• Let the nuts cool and chop coarsely.
• Heat a tablespoon of the oil in a pan.
• Stir in the bacon and cook, stirring occasionally, until crisp and brown.
• Drain bacon on paper towel.
• Remove some of the oil from the pan.
• Stir in the shallots, cooking for 3-4 minutes, until soft.
• Stir the toasted nuts, bacon and shallots into the rice.
• Add the walnut oil, vinegar, 1/2 of the chopped dill, salt and pepper to taste.
• Toss the ingredients to mix well and set aside.
• Brush a non-stick pan with the remaining oil.
• Heat until very hot.
• Add the scallops and cook for 1 minute on each side.
• Do not overcook.
• Divide the rice mixture evenly among 4 individual plates.
• Top with scallops.
• Sprinkle with remaining dill.
• Serve immediately with lemon or lime slices if desired.

MANITOBA WILD RICE

Steps:

• Rinse rice in colander with cold running water.
• In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes.
• Drain.
• Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp.
• Transfer bacon to paper towel; pat dry and chop.
• Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender.
• Add green pepper, celery and mushrooms; cook, stirring 3 minutes.
• Transfer vegetable mixture to 8 cup casserole.
• Stir in butter, beef stock, half of the bacon and rice.
• Top with remaining bacon.
• Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender.
• Season to taste with salt and pepper.

EASY BACON FRIED RICE

Steps:

• Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until just beginning to brown, about 7 minutes. Drain all but 1 to 2 teaspoons of bacon grease from the skillet. Add green beans, onion, and garlic; saute until bacon is crisp and green beans and onions are softened, about 3 minutes.
• Push bacon mixture to one side of the skillet; heat sesame oil on the empty side, about 30 seconds. Pour in egg; cook until just set, about 1 minute. Stir into bacon mixture to combine. Mix in rice. Stir in soy sauce, a tablespoon at a time, until rice is evenly coated. Cook until rice is heated through, 3 to 5 minutes.

CAJUN WILD RICE

Steps:

• In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

BACONY WILD RICE

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add wild rice, mushrooms and onions; cook about 3 minutes, stirring occasionally, until onions are tender.
• Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
• Cover; simmer 40 to 50 minutes or until rice is tender; drain if necessary. Stir in bacon bits.