Wild Rice, Bacon, And Mushroom Pilaf

Cook wild rice in chicken stock until most kernels have bloomed, 45 to 60 minutes. Drain any excess liquid and reserve rice for later use.

Dice bacon into 1/4 inch wide pieces and saute until it starts to get crispy, drain grease and set aside.

Melt butter in saute pan and add onion. Saute for 3 to 4 minutes, or until onion is translucent. Add mushrooms and saute until tender (add more butter if necessary). Add parsley and wild rice and mix well. Salt and pepper to taste before serving.

Serve with wild game, poultry or walleye!

Tips: Try adding roasted corn kernels, red bell peppers, almonds, cashews, or toasted pine nuts for variety!