Wild Rice with Bacon and Fennel

Ingredients

• 4 slices bacon 
• 0.5 cup chicken broth fat-free reduced-sodium
• 1 large fennel bulb thinly sliced
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 0.3 cup golden raisins 
• 1 large onion cut into thin wedges
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 cup walnuts toasted chopped
• 1 tablespoon citrus champagne vinegar 
• 1.3 cups rice wild uncooked

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Cook wild rice according to package directions; drain.
2. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat 7 to 8 minutes or until crisp; drain on paper towels, reserving 1 Tbsp. drippings in skillet. Chop bacon.
3. Saut fennel bulb and onion in hot drippings over medium-high heat 5 minutes or until softened.
4. Add garlic; saut 1 minute.
5. Add broth and next 3 ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until tender. Stir in rice and bacon; cook, stirring often, 3 minutes.
6. Transfer to a large serving bowl. Stir in fennel fronds and vinegar. Stir in walnuts just before serving.