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Wild Rice Vegetable Medley

December 28, 2014

I was looking for another Christmas dish and happened upon this recipe which was originally called stuffing, but considering it had no sort of bread in it I consider it a rice dish with vegetables oh and bacon:) I modified it a little to more of my liking and halved the original to yield the below.

Wild Rice Vegetable Medley

Difficulty: Easy
Prep Time: 30 min
Cook Time: 1 hour
Total Time: 90 min
Yield: 4-6ish
Taste: Good


4 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
2 1/4 cups low-salt chicken broth
1.5 tablespoons chopped fresh thyme
1 1/4 cups wild rice
1 tbs extra-virgin olive oil
7-ounce frozen pearl (petite) onions, thawed
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Brussels sprouts, trimmed and thinly sliced
1/4 cup hazelnuts (or almonds), toasted, husked, coarsely chopped, optional


1) Bake bacon on a large cookie sheet in a 400 degree oven for 15-18 minutes or until crisp. Drain the bacon on paper towels.

2) For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.

3) For the vegetables: In a skillet, heat oil over medium-high heat. Add the onions and season with 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally until light golden, about 5 minutes.

4) Add the Brussels sprouts and the remaining 1/4 tsp salt and 1/8 tsp pepper. Cook for 5 minutes.

5) To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.

6) Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.

Christmas Dinner

Source: Giada De Laurentiis


From → Side Dish

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