Mushroom Wild Rice Casserole
Ingredients
- 4 C. water
- 1 C. uncooked wild rice
- 1 tsp. butter or margarine
- 1 1/2 tsp. salt, divided
- 1/2 C. uncooked brown rice
- 8 bacon strips, diced
- 2 C. sliced fresh mushrooms
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 celery rib, thinly sliced
- 1 14 1/2 oz. can beef broth
- 2 Tbs. cornstarch
- 1/4 C. cold water
- 1/2 C. slivered almonds
Directions
In a large saucepan, bring water, wild rice, butter and 1/2 tsp. salt to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer 25-30 minutes longer or until rice is tender. Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 Tbs. drippings. In the drippings, sauté 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 dish.
Cover and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.
Yield: 12 servings
