Wild Rice with Sautéed Peppers
With an earthy Northwoods flavor, wild rice is a unique and underappreciated ingredient that is fantastic when it’s cooked right. What makes this wild rice recipe work is the combination of cooking the wild rice in a mixture of chicken stock and water and using the bacon to flavor the vegetables, which introduces all sorts of interesting and complementary flavors.
It also helps that we don’t overcook the wild rice, which is the most common mistake with wild rice. Well cooked wild rice should have a little crispness when you bite into it and not feel mushy.
- 1 1/2 cups wild rice
- 3 cups chicken stock
- 2 strips bacon
- 1 red pepper
- 1 yellow pepper
- 1 medium white onion
- 2 cloves garlic
- 1 tsp salt
- 1/2 pepper
- Start by rinsing the wild rice. In a good size pot, bring 3 cups water and 3 cups chicken stock to a boil, add in the wild rice and cook covered on a low simmer for 45 minutes.
- While the rice is cooking prep the vegetables by dicing the red and yellow peppers, finely dicing the white onion, and mincing the garlic.
- Dice the bacon and add it to a cold pan. Turn the heat to medium and let the fat render out. Once you can easily slide the bacon around the pan, turn up the heat and add the onion, peppers, and garlic. Sauté everything for four or five minutes until the onions start to turn translucent. Take the veggies off the heat and cover until the rice is done cooking.
- When the rice has finished cooking, drain it, and add it to the pan with the cooked vegetables. Add in the salt and pepper and cook everything on medium heat for a couple of minutes to bring the flavors together.