1 tablespoon butter
21/4 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

Preparation

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.