Christmas Stuffing Salad with Bacon
This Christmas stuffing salad requires two types of rice as an alternative to bread. The pearl onions, Brussels sprouts, hazelnuts and chopped bacon add sweet and savory flavors. Dovetailing Tip; Use the brussels sprouts you trimmed and cleaned day 2 for todays salad. Also, cook an additional 2 strips of bacon to be used day 5 in Turkey and Okra Skillet Dinner.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 332
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 332
8 ounces applewood-smoked bacon chopped into 1/2-inch pieces
4 1/2 cups chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups brown rice
1 1/4 cups short-grain wild rice
2 tablespoons butter at room temperature
2 tablespoons extra-virgin olive oil extra-virgin olive oil
1 14 ounce bag frozen pearl onion
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
12 ounces (3 large) portobello mushrooms shredded or thinly sliced
8 ounces brussels sprouts trimmed and thinly sliced
1/2 cup hazelnut toasted husked coarsely chopped optional
Directions:
Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.
For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.
Source: foodnetwork.com
For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
