Wild Pecan Rice Dressing
- 1 tablespoon butter
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- Salt
- Cayenne
- 1/2 cup pecan pieces
- 1 unpeeled Granny Smith apple, cored and chopped, (about 1 1/2 cups)
- 7 ounces wild rice
- 3 cups water
- 1/2 pound bacon, chopped crispy-fried and drained
- 2 tablespoons finely chopped fresh parsley leaves
- In a saucepan, over medium heat, melt the butter.
- Add the onions and celery.
- Season with salt and pepper.
- Saute for 3 minutes or until wilted.
- Add the pecans and continue to cook for 2 minutes.
- Stir in the apples and rice.
- Season with salt and pepper.
- Continue to cook for 1 minute.
- Add the water and bring to a boil.
- Reduce the heat to medium-low, cover and simmer for 20 minutes.
- Remove from the heat and reseason.
- Stir in the bacon and parsley.
- Let sit for 3 minutes before serving.
- Serve with the Grilled Quail and Andouille Sausage Ragu (separate recipe from this show).
butter, onions, celery, salt, cayenne, pecan pieces, apple, wild rice, water, bacon, parsley
Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-pecan-rice-dressing-recipe.html (may not work)