- 1 bacon slice
- 1 cup finely chopped onions
- 1/2 cup diced carrots
- 2 teaspoons diced seeded jalapeo pepper (optional)
- 1 garlic clove, minced
- sea salt and sage
- 1 1/2 cups finely trimmed chopped Swiss chard
- 1 cup sliced cremini mushrooms
- 1 chopped peeled Granny Smith or Macintosh apple
- 2 cups cooked wild rice
- 1/2 cup chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
Cook bacon in a large skillet over medium heat until crisp.Remove bacon from pan; crumble. Add onion and next 3 ingredients (through garlic) to pan; cover and cook 5 minutes or until onion is tender. Stir in reserved 3/4 teaspoon salt mixture, chard, mushrooms, and apple. Cover and cook 5 minutes or until carrot is tender. Stir in rice and 1/2 cup broth.Bring to a simmer; cook, uncover, 5 minutes or until liquid is absorbed. Stir in bacon.
