Bacon Mushroom Thanksgiving Wild Rice PilafCourse: Sides
1½ cups wild rice blend
2½ cups chicken broth
1 dried bay leaf
Salt and pepper
4 slices bacon
1 onion, chopped
8 oz mushrooms, sliced
2 stalks celery, finely chopped
½ tsp dried thyme
1 T fresh sage, chopped
¼ cup almonds, chopped
1/2 cup dried cranberries
1/4 cup Parmesan cheese
- Place wild rice, chicken broth, bay leaf, salt, and pepper in a pot and bring to a boil. Cover with a lid and reduce heat. Simmer for 40-45 minutes until rice is al dente.
- Meanwhile, cook bacon in a large skillet until crisp. Remove from pan and crumble. Add Garlic Butter to the pan and melt over medium heat.
- Add onions, mushrooms, celery, thyme, and sage. Cook 5-7 minutes, until the onions are soft. Add cooked rice, crumbled bacon, almonds, cranberries, and parmesan cheese and stir to combine.
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