Rose & Steve's Recipes

First served Thanksgiving 2020

Ingredients

serves 6-8 as a side

• 1-1/2 cups wild rice blend (I like Lundberg Wild Blend)
• 2-1/4 cups gluten-free chicken broth
• 1 dried bay leaf
• salt and pepper
• 4 slices bacon, chopped
• 2 Tablespoons butter
• 1 jumbo shallot or 1 small onion, chopped
• 8oz mushrooms, sliced
• 2 stalks celery, finely chopped
• 1/2 teaspoon dried thyme
• 3 cloves garlic, minced
• 1 Tablespoon chopped fresh sage
• 1/4 cup Fisher whole almonds, chopped
• 1/4 cup dried cranberries
• 1/4 cup freshly grated parmesan cheese, optional

Directions

• Add wild rice, chicken broth, bay leaf, and a pinch of salt to a 1-1/2 - 2 quart saucepan then bring to a boil.
• Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until rice is al dente.
• Let pan sit off the heat with the lid on for 5 minutes then remove bay leaf, fluff rice with a fork, and set aside.
• Meanwhile, brown bacon in a large, 12“ skillet over medium heat then transfer to a bowl, reserving bacon fat in skillet.
• Turn heat up to medium-high then melt butter in skillet and add shallots, mushrooms, and celery.
• Once mushrooms have released their liquid and begin to brown, add dried thyme then season with salt and pepper.
• Saute until mushrooms are golden brown and vegetables are tender, 8-10 minutes.
• Add garlic and fresh sage then saute until garlic is very fragrant and golden brown, 1-2 minutes.
• Remove skillet from heat then add cooked wild rice, cooked bacon, chopped almonds, dried cranberries, and parmesan cheese to skillet then stir well to combine.
• Add a splash of chicken broth if you need to loosen the stuffing up a bit.
• Taste then add salt and pepper if necessary, and then serve.