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Wild Pecan Rice, Bacon And Tasso Dressing

  • Yield: 6 servings


  • 1/2 pound bacon, chopped
  • 1 cup chopped tasso, or smoked ham
  • 1/4 cup chopped yellow onions
  • 1/4 cup chopped celery
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped pecans
  • 1 (7-ounce) package Wild Pecan Rice
  • 1 Granny Smith apple, unpeeled, cored, and chopped (about 1 cup)
  • 1/2 cup chopped green onions (green and white parts)
  • 2 tablespoons minced fresh flat-leaf parsley


  • In a large skillet or saute pan, fry the bacon over medium-high heat, stirring occasionally, until just crisp, about 5 minutes. Add the tasso and cook for 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Drain off all but 1 tablespoon of fat from the pan. Add the onions and celery and cook, stirring, over medium-high heat until soft, 4 minutes. Add the garlic, salt, and pepper and cook, stirring, for 30 seconds. Add the pecans and cook, stirring, until lightly toasted, about 3 minutes. Add the rice and apples and cook, stirring until the rice is coated and opaque, about 1 minute. Add 2 cups water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the water has been absorbed and the rice is fluffy, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the the reserved bacon and tasso, green onions, and parsley. Serve immediately.

Recipe Details