Recipe
Wild Pecan Rice, Bacon And Tasso Dressing
Ingredients
- 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
Directions
- 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
- Source: Emeril Live EM1F70e [4]
- Dish Type: Sides [5]
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