1-Begin: Begin by adding 1 1/2 cups wild rice blend, 2 1/4 cups chicken broth, 1 bay leaf, and a pinch of salt to a medium saucepan. Bring it to a boil, then cover, reduce the heat to low, and let it simmer for 40-45 minutes until the rice is al dente. Once done, take it off the heat, keep it covered for 5 minutes, remove the bay leaf, and fluff the rice with a fork for that light, airy feel.

2-Next: in a large skillet, brown the 4 slices of chopped bacon over medium heat, then move the bacon to a bowl while keeping the fat in the skillet. Crank the heat up to medium-high, add 2 tablespoons butter, the chopped shallot or small onion, 8 ounces sliced mushrooms, and 2 ribs finely chopped celery. Cook this mix for about 8-10 minutes until the mushrooms release their liquid and start to brown, and don’t forget to season with 1/2 teaspoon dried thyme, salt, and pepper.

3-Now: toss in 3 cloves minced garlic and 1 tablespoon chopped fresh sage, cooking for 1-2 minutes until everything smells amazing and the garlic turns golden. Take the skillet off the heat and stir in the cooked wild rice, the browned bacon, 1/4 cup chopped almonds, 1/4 cup dried cranberries, and 1/4 cup freshly grated parmesan cheese if you’re using it. If it seems too thick, splash in a bit more chicken broth to loosen things up, then tweak the salt and pepper to taste. Serve it warm and enjoy the compliments rolling in.