Wild pecan rice dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | butter |
| ¼ | cup | chopped onions |
| ¼ | cup | chopped celery |
| 1 | salt; to taste | |
| 1 | cayenne pepper; to taste | |
| ½ | cup | pecan pieces |
| 1.00 | unpeeled granny smith apple; cored, chopped, | |
| 1 | (about 1 1/2 cups) | |
| 7.00 | ounce | wild rice |
| 3.00 | cup | water |
| ½ | pounds | bacon; chopped, crisply |
| 1 | fried; and drained | |
| 2.00 | tablespoon | 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, the recipe for which is included in this collection, or another similar dish. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his REAL AND RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-24-1998
Recipe by: Emeril Lagasse
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