1 c Wild rice 4 c Water
1 ts Salt 6 ea Slices bacon
2 ea Onions, chopped 1 ea Sweet green pepper chopped
3 ea Stalks celery, chopped 1 1/2 c Sliced mushrooms
2 tb Butter 1/4 c Beef stock or water
1 x Salt and pepper to taste
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 and rice. Bake
covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season
to taste with salt and pepper..
