Wild Rice Stuffing
1 1/2 c. wild rice blend (we used Lundberg’s)
2 1/4 c. chicken broth
1 bay leaf
Salt and pepper
4 slices bacon, chopped
2 T. The Tasteful Olive Porcini Mushroom infused olive oil
1 large shallot, thinly sliced
2 ribs celery, finely chopped
1/2 t. dried thyme
3 cloves garlic, minced
1 T. fresh sage, chopped
2 T. The Tasteful Olive Black Garlic dark balsamic vinegar
1/4 c. sliced almonds, toasted
1/4 c. dried cranberries
1/4 c. parmesan cheese, grated
Add the wild blend rice, chicken stock broth, bay leaf, and a pinch of salt to a medium-sized saucepan then bring to a boil over high heat. Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until the rice is al dente. Let the pan sit off the heat with the lid on for 5 minutes then remove the bay leaf, fluff the rice with a fork, and set aside.
Meanwhile, add the bacon to a large, 12" skillet then turn the heat to medium and brown. Scoop the browned bacon into a bowl, reserving the bacon fat in the skillet, then turn the heat up to medium-high. Add the olive oil to the skillet then add the shallots, celery, and thyme. Season the vegetables with salt and pepper and saute over medium heat until the vegetables are tender, 8-10 minutes. Add the garlic, fresh sage, and balsamic vinegar then saute until the garlic is very fragrant and golden brown, and the balsamic starts to caramelize, about 1 minute.
Remove the skillet from the heat then add the cooked rice, bacon, almonds, dried cranberries, and parmesan cheese, and stir well to combine. Taste then add salt and pepper if necessary.
