Rice stuffing with Apples, Rosemary and Bacon

A whole grain alternative to bread-based stuffing

1c wild rice

2 2/3c low sodium fat free chicken broth

3 3/8c plus 1 tbsp water

1/3c finely diced country bacon

3c finely diced onion

3c finely diced celery

1/4c plus 2 tbsp chopped mixed herbs (rosemary, sage, thyme, oregano, italian parsley)

coarse grained salt, to taste

1c white rice

1 3/4c currants

1/2c dried apricots, diced

3/4c dried cherries, chopped

3/4c dried cranberries

3c diced apples

1/2c chopped italian parsley

In a 4qt microwaveable bowl, cook wild rice, broth and 1 1/2c water 30 minutes on high.stir, cook 15 minutes longer on med-low.

In a 10-inch skillet, cook bacon until crispy, drain on paper towels.In sam pan, cook onion and celery with 1 tbsp water over medium heat, covered for 20 minutes. Turn off heat, stir in bacon,mixed chopped herbs and salt, set aside.

When wild rice has cooked 45 minutes, add white rice and remaining water and chopped ruit. Microwave on high 10 minutes, stir and cook o med-low 15 minutes longer.

I made this thanksgiving, 2001. Everyone liked it ;)

Shape magazine, Nov 1999

serves 10

per serving: (1/2c)

342 calories

1.9g fat

9.4g protein

75.6g carbohydrate

6.8g fiber