Ingredients:
1 cup wild rice
4 cups water
1 teaspoon salt
6 slices bacon
2 onions, chopped
1 sweet green peppers, chopped
3 stalks celery, chopped
1 1/2 cups mushrooms, Sliced
2 tablespoons butter
1/4 cup beef stock or 1/4 cup water
salt and pepper
Directions:
Rinse rice in colander with cold running water.
In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes.
Drain.
Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp.
Transfer bacon to paper towel; pat dry and chop.
Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender.
Add green pepper, celery and mushrooms; cook, stirring 3 minutes.
Transfer vegetable mixture to 8 cup casserole.
Stir in butter, beef stock, half of the bacon and rice.
Top with remaining bacon.
Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender.
Season to taste with salt and pepper.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.