A recipe from the Sneaky Kitchen
6 slices bacon
2 Tbsp. olive oil
1/2 C. chopped onion
1 C. finely chopped celery
4 C. cooked rice
1/2 C. milk
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. sage
Cook bacon in a large, heavy skillet over medium-low heat
until crisp. Remove, and pour off the bacon fat. Add 2 tbsp. olive
oil to the skillet, plus the onion and celery, and sauté, stirring from time to
time, until onion is soft. Add to cooked rice, milk and seasonings.
Crumble the bacon and add also; stir to combine.
Use to stuff poultry, meat or fish, or bake in a casserole
dish at 350° F. until slightly browned on top, and serve as a side dish.