12850 Makes 4 servings Wed Aug 06 07:58:41 -0700 2008 Tue Feb 03 03:05:28 -0800 2009 Licensed http://www.chow.com/recipes/12850 Tue, 03 Feb 2009 11:05:28 GMT Wild rice is not a rice at all but rather a tall aquatic grass, and since Minnesota not only has more paddies under cultivation than any other state but can also boast some of the nation's finest artisanal bacon producers, it makes sense that the rice is often cooked with full-flavored bacon and other lusty ingredients as the ideal accompaniment to roast venison and pheasant, braised quail, and other popular game dishes. Wild rice must be rinsed thoroughly, and the best method is to place it in a bowl with cold water and swirl it with your fingers so that any debris will float to the surface. Remember also that if the rice is overcooked, it becomes gummy, so check after about 45 minutes of baking to make sure it's just tender.

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Preheat the oven to 325°F.

In a 2-quart flameproof casserole, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the onion and mushrooms to the fat in the casserole and stir till softened, about 5 minutes. Add the wild rice and stir till well coated. Add the broth and salt and bring to a boil, stirring. Cover the casserole, place in the oven, and bake till the rice is tender but not gummy, about 50 minutes. Remove from the oven and let rest about 10 minutes. Add the bacon, almonds, and pepper, toss till well blended, and serve immediately.

]]> http://www.chow.com James Villas 50 Main 2 thick slices cob-smoked bacon

]]> 1 medium onion, finely chopped

]]> ½ pound fresh oyster (or shiitake) mushrooms, washed, patted dry, and coarsely chopped

]]> 1 cup wild rice, washed thoroughly

]]> 2 cups chicken broth

]]> ½ teaspoon salt

]]> ¼ cup chopped toasted almonds

]]> Freshly ground black pepper to taste

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