Wild Pecan Rice Dressing

Recipe Ingredients

1 tablespoon	15ml	Butter
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	27g / 1oz	Chopped celery
		Salt - to taste
		Cayenne pepper - to taste
1/2 cup	118ml	Pecan pieces
1		Unpeeled Granny Smith apple - cored, chopped,
		(about 1 1/2 cups)
7 oz	198g	Wild rice
3 cups	711ml	Water
1/2 lb	227g / 8oz	Bacon - chopped, crisply
		Fried, and drained
2 tablespoons	30ml	Finely-chopped fresh parsley leaves

Recipe Instructions

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.

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 - http://www.foodtv.com

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