Ah, rice. Is there anything more innocent looking than rice? And when the cooking is done? Fire from China, richness from Thailand, gooey complexity from Louisiana, … Rice is a platform used worldwide to provide, not just sustenance, but excellence.

This recipe comes from Louisiana Real & Rustic by Emeril Lagasse. His rice stuffing here is something unique, something you may want to consider for Thanksgiving.

Konriko brand Wild Rice Stuffing is gown in the moist soil of Iberia Parish in Louisiana and nowhere else. As it cooks, you get a nutty aroma from this rice. When you eat it, the rice conveys a subtle but distinctly pecan flavor.

Emeril employs that special flavor in this Pecan Rice Dressing. We have the traditional onion and celery. But now apple, bacon, and ham are woven into the mix. The result here is a stuffing that will be quite hearty, one that could probably be a meal unto itself.

This stuffing is cooked separately, not in the turkey. It’s a lovely, surely powerful side dish. You can find the key ingredient, Konriko Wild Pecan Rice, at Amazon.

Still time to order for Thanksgiving!

Wild Pecan Rice Dressing

Yield: 6 servings


  • 1 tablespoon butter
  • ¼ cup chopped onions
  • ¼ cup chopped celery
  • 1 ¼ teaspoons salt
  • ½ teaspoon cayenne
  • ½ cup pecan pieces
  • 1 ½ cups Granny Smith pieces [1 apple peeled, cored and chopped]
  • 1 package [7 ounces] Konriko Wil Pecan Rice
  • 2 cups water
  • ½ pound bacon, chopped, crispy fried, and drained
  • 1 cup chopped boiled ham
  • ½ cup chopped green onions
  • 3 tablespoons chopped parsley


Heat the butter in a large saucepan over medium-high heat. Add the onions, celery, salt, and cayenne. Sauté for 3 to 4 minutes until slightly wilted. Add the pecans and cook for about 4 minutes. Add the apple and rice and stir for one minute. Add the water and bring to a boil. Reduce the heat to medium, cover and simmer for about 20 minutes

Removed from the heat. Add the bacon, ham, green onions, and parsley. Stir well to mix.

Let sit for about 3 minutes before serving.

Source: Louisiana Real & Rustic by Emeril Lagasse [William Morrow, 1996]