Rinse rice well under cold water and drain.

In medium saucepan, bring water or broth to a boil. Add drained wild rice, return to boiling, and cover. Turn heat to medium-low, keeping rice at a gentle simmer. Check rice after 40 minutes: some of the kernels should be popped open. If “unpopped” kernels are firm but easy to chew, the dish is ready; if not, simmer until kernels achieve the desired texture. Cooking time can vary between 40 to 60 minutes. Drain in mesh strainer and let rice steam, covered, while you prepare vegetables.

In large skillet, heat oil over medium-high heat, then add onions, celery, pepper, and carrot. Sauté, stirring occasionally, until onion is translucent and remaining vegetables are soft but not browned, about 5 to 6 minutes. You can add up to 1 Tbsp of water (and lid) to steam and help soften the vegetables.

Move vegetables to the outside of skillet and add chopped back bacon in the center. Sauté until bacon starts to color, about 1 minute. Mix vegetables and bacon together and then add the cooked wild rice and tamari sauce. Stir until combined and heated through, about 2 minutes.

Serve hot or at room temperature.