This side dish lends a Northwood flavor to any fresh
water fish and is one of our favorites. Try it with salmon, trout,
bass, northern---the possibilities are endless.
Cook the wild rice according to package directions. Melt the
butter in a sauté pan, add the mushrooms, garlic, vermouth and onion and
cook over low heat until soft. Stir in the marjoram and thyme.
In a large, casserole dish, combine the rice, bacon and mushroom mixture
and mix well. Add salt and pepper to taste.
To use as a side dish: Cook the rice in a covered
casserole dish in the oven at 350 degrees F for about 45 minutes.
Holiday variation: Add 1/3 cup dried cranberries (Craisins)
and 1/3 cup coarsely chopped pecans for a tasty holiday side dish to
serve with turkey or ham!
To use as a stuffing: Use this stuffing for
Cornish game hens, chicken, salmon or trout and cook on the grill or in
the oven as you normally would with any other stuffing.
