Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cloche + smoker — dramatic cocktail and dessert smoking
The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
True wild rice — nutty, earthy, stuffings, pilafs, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cloche + smoker — dramatic cocktail and dessert smoking
The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wood-smoked Spanish paprika — chorizo, paella, rubs
True wild rice — nutty, earthy, stuffings, pilafs, soups
You're reading one of recipes available free. Full library with Gastronome.
in a medium saucepot, combine the wild rice and 2 cups of generously salted water. bring to a boil, cover, reduce heat to low, and simmer for about 35-40 minutes. the rice should be tender yet still slightly toothsome. fluff with a fork, transfer to a large serving bowl, and let cool. meanwhile, cook the bacon in a skillet over medium heat until crisp, about 5 minutes. transfer cooked bacon to a cutting board, and slice into 1-inch strips. add 2 tablespoons of the rendered bacon fat to the bowl of rice and toss to coat. add the sliced cabbage, chopped bacon pieces and tomatoes to the rice bowl, and set aside. combine the creme fraiche, mustard, lemon juice, salt and pepper in a small bowl. pour dressing over rice and toss until salad is evenly coated. gently toss in chopped parsley and season with salt and pepper. serve at room temperature.