Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp | butter |
| 2 | slices back bacon, diced |
| 1 | onion, chopped |
| 1 | clove garlic, minced |
| 1 cup | wild rice, rinsed |
| 2-1/4 cups | chicken stock |
| 1/2 tsp | each, allspice and dried thyme |
| 2 cups | broccoli florets |
| 2 cups | cauliflower florets |
Directions
1. In Dutch oven melt 1 tbsp butter; cook bacon over medium-high heat for 5 minutes or until crisp. Transfer bacon, using slotted spoon, to plate. 2. Add remaining 1 tbsp butter; cook, stirring onion and garlic for 3 to 5 minutes or until softened. Stir in rice; cook for 1 minute. Add stock, allspice and thyme; bring to boil. 3. Reduce heat to medium-low, simmer covered for 40 minutes. Add broccoli and cauliflower; simmer covered 7 minutes; uncover and simmer 5 minutes longer or until rice and vegetables are tender and most liquid is absorbed. 4. Stir in bacon. Season with salt and pepper to taste. Nutrition information: 272 calories, 7.9g total fat.
Source: www.foodland.gov.on.ca