Wild rice & bacon stuffing

Wild rice & bacon stuffing

By
From
Posh Rice
Serves
6
Prep
60 mins

This wild rice stuffing is fit to grace any Thanksgiving table, but you’ll be making it all year round.

Ingredients

Quantity Ingredient
185g wild rice
800ml chicken stock
50g dried cranberries, roughly chopped
10 rashers smoked streaky bacon
1 onion, finely chopped
2 sticks celery, finely chopped
1 garlic clove, crushed
1 apple, roughly chopped
50g pecans, roughly broken
1 heaped tablespoon picked thyme leaves
large knob butter, plus extra for greasing
salt
freshly ground black pepper

Method

  1. Cook the rice in the chicken stock according to the packet instructions. Soak the cranberries in boiling water.
  2. Lay the bacon in a cold frying pan, then set over a medium – high heat and fry until crispy. Remove the bacon, leaving the fat in the pan, and roughly chop. Gently fry the onion and celery in the bacon fat for 10 minutes. Add the garlic, apple and pecans and cook for 8 minutes, or until the apples have softened. Drain the cranberries and add them to the pan along with the cooked rice. Stir through the bacon, thyme and seasoning.
  3. Preheat the oven to 180°C. Tip the stuffing into a lightly buttered baking dish, dot with butter, cover with foil and bake for 15 minutes. Remove the foil and bake for a further 10 minutes.
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