5or so smalltart crab apples, quartered if large, halved if small, seeded
Kosher salt and fresh ground black pepper
1tablespoontorn fresh mint
½tablespoonchopped fresh tarragon
1tablespoonsliced fresh chives
1tablespoonunsalted butter
Instructions
For the wild rice, combine the chicken stock and rice and bring to a simmer, then cook for 15-20 minutes or until the rice just puffs open.
Drain the rice and reserve ¼ cup or so of the stock.
Heat the bacon in a wide saute pan or cast iron skillet until lightly browned, add the apples and cook for 2 minutes more.
Add the wild rice and rowan berries and heat through. If the pan gets dry, add a little bit of the reserved stock. Finally, double check the seasoning and adjust as needed, then finish by stirring in the chopped herbs and and butter, serve immediately.
Notes
I ended up writing the recipe for Fig and Fork using pickled cranberries instead of rowans, which are good too, feel free to substitute them.If you have typical, dark black cultivated wild rice, the cooking time will be more along the lines of an hour or so depending on how tender you like it. See my recipe for rowanberries preserved in syrup here