4 cups chicken broth
1 (16 ounces) bag organic rice medley
6 slices Wellshire Bacon, chopped
2 ribs celery, chopped
1 yellow onion, chopped
1/4 cup roughly chopped sage
1/2 pound pound button mushrooms, chopped
1 cup whole fresh cranberries
2 tablespoons maple syrup
1 egg, beaten
Preheat oven to 350°F.
Bring broth and 1 cup water to a boil in a medium pot, add rice, reduce heat to medium-low and simmer until just tender, about 35 minutes. Fluff with a fork and transfer to a large bowl; set aside.
Meanwhile, cook bacon in a large skillet over medium-high heat until just crisp, 7 to 9 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.
Return skillet to heat, add celery, onion and sage and cook until golden brown and softened, 7 to 9 minutes. Add mushrooms and continue cooking until golden brown, 7 to 9 minutes more. Stir in cranberries, cook for 2 minutes, then transfer contents of skillet to bowl with rice.
Add maple syrup, egg and bacon and mix until combined. Transfer to a 9-by-13-inch baking dish, cover with foil and bake until hot throughout, about 35 minutes.