Wild Rice Pilaf with Bacon

Wild Rice Pilaf with Bacon
Exclusive Recipe From Chef John Van House

Wild Rice Pilaf with Bacon


  • Diced onion                             1 cup
  • Diced Celery                            .5 cup
  • Diced Carrot                            .5 cup
  • Chopped garlic                       1 Tbsp
  • Chicken stock                          1 qt
  • Bacon                                      1 #
  • Salt and pepper                       as needed
  • Chopped parsley                     1 Tbsp
  • Wild Rice                                 1 cup


Serving Suggestion:

Great side dish for all kinds of meat and vegetables.  Chef’s suggestion: Grilled NY strip steak and charred asparagus.


  1. In a large saucepan cook the wild rice and chicken stock (covered) over medium heat until rice begins to bloom. This could take up to an hour.
  2. Cool rice and set aside for later.
  3. Place diced bacon into a large sauté pan and cook until crisp.
  4. Remove bacon from bacon grease and set aside. Reserve the bacon fat for the next step.
  5. Sauté onions, celery and carrots until tender in the bacon grease over high heat.
  6. Add garlic and sauté for one minute or until the garlic “blooms” and becomes fragrant.
  7. Add rice to the sauteed vegetables and parsley then stir.
  8. Adjust seasonings as needed
  9. Remove from heat and enjoy!


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