Wild Rice Casserole boasts a medley of harvest flavors beneath crumbles of bacon and a sprinkling of bread crumbs.
Wild Rice Casserole
Makes 4 to 6 servings
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- 6 slices bacon, 2 tablespoons drippings reserved
- 1 bunch kale
- 5 tablespoons butter, divided
- ½ cup chopped yellow onion
- ½ cup chopped fennel
- ½ cup chopped celery
- 1 quart chicken broth, divided
- 1 cup wild rice
- 1⁄3 cup panko (Japanese bread crumbs)
- In a large sauté pan, cook bacon over medium-high heat until crisp; remove from pan, and let drain on paper towels. Reserve 2 tablespoons grease. When bacon is cool, crumble and set aside.
- In same pan, wilt kale, in batches, in reserved grease. Remove kale and set aside.
- In same pan, melt 3 tablespoons butter over medium-high heat. Add onion, fennel, and celery, and cook until tender, about 3 minutes; remove from heat.
- In a medium saucepan, bring 3 cups
- chicken broth and remaining 2 tablespoons butter to a boil over high heat. Once mixture boils, reduce heat to medium–high. Add rice and cover; reduce heat to medium, and simmer until rice is fully cooked, about 20 minutes.
- Coat a 2½-quart baking dish with cooking spray.
- In a large bowl, combine rice mixture, vegetable mixture, kale, remaining 1 cup broth, and reserved bacon. Spoon into prepared baking dish.
- Bake for 20 minutes. Sprinkle with bread crumbs, and bake until lightly browned, about 15 minutes. Remove from oven, and let cool slightly before serving.