Preheat Oven and Cook Rice: Preheat oven to 350°F (175°C). Cook wild rice according to package instructions; set aside.
- Cook Bacon: Fry bacon until crispy, reserving 2 tbsp of bacon fat. Once cooled, chop bacon into small pieces.
Sauté Vegetables and Herbs: In a large pot, heat the reserved bacon fat over medium heat. Add Onion and Celery, cooking for 10 minutes until softened. Stir in Thyme, Sage, Garlic, and Mushrooms. Cook for another 5-7 minutes until the Mushrooms are tender.
Add Liquids and Seasonings: Stir in Nelson Olive Oil Co.’s Cranberry Pear White Balsamic, Butter, and our Wild Mushroom & Sage Olive Oil until butter is melted. Season with Salt and Pepper.
- Mix in Toppings: Add cooked Wild Rice, Toasted Hazelnuts, chopped Bacon, Dried Cranberries, and Parsley. Pour in Chicken Stock, scraping any browned bits from the bottom of the pot.
Add Bread Cubes & Bake: Toss in the Bread Cubes and mix gently until everything is evenly coated and the liquid is absorbed. Transfer to a 9"x11" baking dish, cover with foil, and bake for 25-30 minutes.
- Broil: Remove the foil and broil for 2-4 minutes until the top is golden brown. Watch carefully to avoid burning. Serve hot.
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