Wild Pecan Rice Dressing

Categories: Emlive07
Yield: 4 servings

1 tb Butter
1/4 c Chopped onions
1/4 c Chopped celery
Salt; to taste
Cayenne pepper; to taste
1/2 c Pecan pieces
1 Unpeeled Granny Smith apple;
-cored, chopped,
(about 1 1/2 cups)
7 oz Wild rice
3 c Water
1/2 lb Bacon; chopped, crisply
Fried; and drained
2 tb 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, the recipe for which is included in this
collection, or another similar dish. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his REAL AND
RUSTIC (c) 1996 - William Morrow Publishing From the TV FOOD NETWORK -
(Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-24-1998

Recipe by: Emeril Lagasse

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