Sunday, October 26, 2008

Autumn Vegetable Wild Rice

  • 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.