- 3 1/2 cups water, divided
- 1 1/2 cups low fat, low sodium chicken broth
- 1 cup uncooked wild rice
- 1/3 pound bacon
- 3 cups diced onions
- 3 cups diced celery
- 1 tablespoon water
- 1 cup uncooked long-grain white rice
- 1 3/4 cups currants
- 3/4 cup dried cherries
- 3/4 cup dried cranberries
- 1/2 ounce dried apricots
- 1 cup diced, unpeeled apples
- 1/2 cup chopped Italian flat leaf parsley
- 6 tablespoons dried mixed herbs
- In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
- In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
- Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
- In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.
04/05/2017
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