INGREDIENTS:
Run cold water over rice for 1 minute in strainer. Set aside.
Cook bacon and garlic in a large saucepan until partially browned. Add onion, celery and carrot. Cook and stir for 8 minutes until tender. Drain fat. Add drained rice and chicken broth. Bring to a boil. Reduce heat and simmer for 40 minutes or until rice is tender. Add water to thin if necessary. Stir in cream and Worcestershire sauce and cook over medium heat, stirring occasionally until heated (approximately 5 to 10 minutes). Sprinkle with ham and serve.
SERVES: 8
- 1/2 cup uncooked wild rice
- 6 slices bacon, chopped into 1/2-inch pieces
- 3 cloves garlic, pressed
- 1 onion, finely chopped
- 3 celery stalks, finely chopped
- 1 carrot, finely chopped
- 2 cups chicken broth
- 2 cups half-and-half
- 1/2 teaspoon Worcestershire sauce
- 1/4 pound diced ham
Run cold water over rice for 1 minute in strainer. Set aside.
Cook bacon and garlic in a large saucepan until partially browned. Add onion, celery and carrot. Cook and stir for 8 minutes until tender. Drain fat. Add drained rice and chicken broth. Bring to a boil. Reduce heat and simmer for 40 minutes or until rice is tender. Add water to thin if necessary. Stir in cream and Worcestershire sauce and cook over medium heat, stirring occasionally until heated (approximately 5 to 10 minutes). Sprinkle with ham and serve.
SERVES: 8
