How to Make It
In a medium saucepot, combine the wild rice and 2 cups of generously salted water. Bring to a boil, cover, reduce heat to low, and simmer for about 35-40 minutes. The rice should be tender yet still slightly toothsome. Fluff with a fork, transfer to a large serving bowl, and let cool.
Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Transfer cooked bacon to a cutting board, and slice into 1-inch strips. Add 2 tablespoons of the rendered bacon fat to the bowl of rice and toss to coat. Add the sliced cabbage, chopped bacon pieces and tomatoes to the rice bowl, and set aside.
Combine the crème fraîche, mustard, lemon juice, salt and pepper in a small bowl. Pour dressing over rice and toss until salad is evenly coated. Gently toss in chopped parsley and season with salt and pepper. Serve at room temperature.