Smokey Wild Rice Pilaf
/What is it like?
- Smokey
- Intense, balanced flavor
- Hardy
Recipe
1 cup wild rice
1/2 cup smoked bacon tips* OR vegan bacon
2 chicken thighs OR butternut squash for vegan
2 stalks celery, diced
1 green or red bell pepper, diced
1/4 cup white wine, optional
2 cups water
1/2 tsp paprika, 1/2 tsp dried dill, 1 tbsp dried or fresh parsly
1/4 cup slivered almonds or 2 tbsp pine nuts, optional
Directions:
- Rinse rice and place in a pan with 2 cup water over high heat. Once it boils, turn it down to low to simmer for about 15 minutes.
- Heat a large skillet over medium heat and cook bacon. If you bacon is regular high fat variety, reduce the heat a little and allow to brown. Then remove and pour out the fat and cook the chicken over medium heat for about 3 minutes on each side.
- Meanwhile, slice the celery and pepper. Once the meat is browned (but not cooked through), set aside. Then, sauté the vegetables over medium heat for about 7 minutes. While the vegetables cook, measure the wine and slice the bacon into small pieces and the chicken into bite-sized pieces.
- Turn the heat up for about 30 seconds and then add the wine (it will boil rapidly so be careful not to get burned by the steam).
- Drain the wild rice.
- Add the water, drained rice, and the rest of the ingredients and turn the heat up to high. Once it boils, turn it down to a simmer and let it cook for about 20 minutes, or until it is tender and the chicken is cooked through.
Serve with a sprinkling of fresh marjoram leaves (or oregano) and steamed chard or other steamed vegetable. Chard is best when cooked to the point when the leaves’ veins are still crisp.
*You can substitute your favorite regular bacon, especially one that is strongly flavored, like Black Forest variety. If you do not have this kind of bacon, try adding smoked sea salt or smoked paprika instead of regular paprika.
