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
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.