Wild Pecan Rice Dressing

Name: Wild Pecan Rice Dressing
Yield: 4 servings
Ingredients: 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

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Wild Pecan Rice Dressing

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

551

Total Fat

35

Saturated Fat

10

Carbohydrates

46

Dietary Fiber

6

Sugar

6

Protein

16

Cholesterol

45

Sodium

835

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

551

Total Fat

35

Saturated Fat

10

Carbohydrates

46

Dietary Fiber

6

Sugar

6

Protein

16

Cholesterol

45

Sodium

835

Ingredients

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

Directions

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).

Recipe adapted from Louisiana Real and Rustic, by Emeril Lagasse, published by William Morrow