Wild Rice with Cranberries

I made this for Thanksgiving quite a few years ago and it was a hit!

Cook 1-1/2 cups wild rice according to package directions (Trader Joe's is top-notch!). Continue preparation while the rice is cooking (approx. 1 hour).

Chop a half lb. of bacon and fry until it's crisp. Remove bacon to a plate - dump out grease except for 2 tbplsp. to leave in the pan. *****

In the bacon grease, saute: a med. size finely chopped onion, 2 stalks finely chopped celery, 2 medium carrots also finely diced. Saute vegetables until they're cooked and quite soft. To that, add a medium Granny Smith apple (peeled and finely diced) and 1 cup dried cranberries and saute another couple minutes until the apple is softened.

Lower the heat and add 2 teasp. of balsamic vinegar & 4 Tblsp. apple cider OR apple juice, stirring well.

After the rice is cooked, drain it and add the cooked vegetable/fruit mixture, stirring well. Season with plenty of freshly ground black pepper and some salt. Stir in the reserved bacon. This side dish is good served warm or eaten cold.

***** If you want to go vegetarian, forget the bacon. Put a couple Tblsp. oil (veg/olive) in a pan and go from there.