Recipe courtesy of Emeril Lagasse
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon butter
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • Salt
  • Cayenne
  • 1/2 cup pecan pieces
  • 1 unpeeled Granny Smith apple, cored and chopped, (about 1 1/2 cups)
  • 7 ounces wild rice
  • 3 cups water
  • 1/2 pound bacon, chopped crispy-fried and drained
  • 2 tablespoons finely chopped fresh parsley leaves

Directions

In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Continue to cook for 1 minute. Add the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and reseason. Stir in the bacon and parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail and Andouille Sausage Ragu (separate recipe from this show).

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