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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