A delightful twist on a classic wild rice dish, enhanced with the rich flavors of mushrooms and pancetta.
In a medium saucepan over medium heat, cook the pancetta until crispy. Remove and set aside.
Cook the pancetta slowly to render out the fat and achieve maximum crispiness.
Add the mushrooms to the same pan and sauté until tender and golden.
Use the rendered fat from the pancetta to sauté the mushrooms for added flavor.
Stir in the wild rice and toast it lightly for a minute.
Toasting the rice enhances its nutty flavor.
Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender.
Avoid lifting the lid during cooking to ensure even steaming.
Once the rice is cooked, stir in the crispy pancetta and green onions. Serve warm.
Garnish with additional green onions for a fresh touch.
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