Bacony Wild Rice Recipes

CREAMY WILD RICE

Steps:

• In a small saucepan over medium heat, melt butter. Add the vegetables and saute for 4 to 5 minutes. Season with the salt, black pepper and cayenne. Stir in the cream and add the cooked wild rice and the mustard. Combine well and reduce the heat. Simmer until the cream has thickened, about 5 to 7 minutes. Adjust seasoning, if necessary, stir in the parsley and serve immediately.

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.

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.

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.

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.

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.

EGG CASSEROLE WITH BACON AND WILD RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/4-quart casserole dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain.
• Pour most of the bacon drippings from the skillet. Melt 1 tablespoon butter in the skillet with the drippings. Saute mushrooms and onion in the butter mixture until onion is golden brown, 5 to 7 minutes. Remove from heat and scrape into a bowl to cool.
• Beat eggs and half-and-half together in a large bowl until smooth. Crumble bacon into the egg mixture; add mushroom mixture, wild rice, Swiss cheese, croutons, Monterey Jack cheese, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared casserole dish.
• Bake in preheated oven until a toothpick inserted into the center of the casserole comes out clean, 40 to 50 minutes.
• Beat apple cider, sugar, cornstarch, lemon juice, and cinnamon together in a saucepan until smooth; bring to a boil and cook for 2 minutes. Remove saucepan from heat, add 2 tablespoons butter, and stir until butter is melted smoothly into the liquid. Serve with the casserole.

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.