Ingredients:
4 cups water
1 cup uncooked wild rice
1 teaspoon butter or 1 teaspoon margarine
1 1/2 teaspoons salt, divided
1/2 cup uncooked brown rice
8 strips bacon, diced
2 cups sliced fresh mushrooms
1 large onions, chopped
1 medium green peppers, chopped
1 medium sweet red peppers, chopped
1 celery ribs, thinly sliced
1 (14 1/2 ounce) cans beef broth
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup slivered almonds
Directions:
In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
Reduce heat; cover and simmer for 40 minutes.
Stir in brown rice.
Cover and simmer 20-25 minutes longer or until rice is tender.
Meanwhile, in a large skillet, cook bacon until crisp.
Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
In the drippings, saute mushrooms, onion, peppers and celery until tender.
Stir in broth and remaining salt.
Bring to a boil.
Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
Drain rice; add mushroom mixture.
Transfer to a greased 13x9x2-inch baking pan.
Cover and bake at 350 for 25 minutes.
Uncover, bake 5-10 minutes longer or until heated through.
Servings: 12
Time preparation: 25 min.
Time total: 145 min.