Rice Stuffing with Apples, Herbs, and Bacon Recipe

In a medium saucepan over medium heat bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover reduce heat and simmer 45 minutes.

Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Reserving drippings drain bacon crumble and set aside.

In the skillet with the reserved bacon drippings saute onions and celery with 1 tablespoon water. Cook until very soft about 20 minutes.

Stir remaining water white rice currants cherries cranberries apricots and apples into the wild rice. Continue cooking 20 minutes or until wild rice and white rice are tender.

In a large bowl mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.