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Rice Stuffing with Apples, Herbs, and Bacon

SUBMITTED BY: REDHEADEDMYSTERY      PHOTO BY: Allrecipes

"This is by far the best stuffing recipe I have ever had. I have made it for the last 3 Thanksgivings and everyone has raved about it. It is very unique and the flavors are so delicious!!! Serve this up for Thanksgiving and your guests will be asking for the recipe!!!"
PREP TIME  20 Min
COOK TIME  1 Hr 10 Min
READY IN  1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
  3. In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
  4. 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.
  5. In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2003 by GINNYG
Awesome recipe! I served this with 'Roast Chicken with Rosemary' from this site and it was wonderful. Would be great for a pot luck.

16 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2003 by Bill Echols
One word... WOW!!!!!!!!! This is so good. I added some roasted pecans in the second batch I made and they added a nice touch. Thanks for sharing this outrageous recipe.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2006 by JDVMD
Liked this a bunch. Went great with a roast pork tenderloin. I just made my wild rice separately as well as the white rice. With the wild rice, I used chicken broth plus some water. Added some golden raisins as well. This was very tasty served cold as well.

4 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 326

  • Total Fat: 8g
  • Cholesterol: 8mg
  • Sodium: 185mg
  • Total Carbs: 58.3g
  •     Dietary Fiber: 6.5g
  • Protein: 7g

VIEW DETAILED NUTRITION

About: Nutrition Info

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