1 c Uncooked wild rice, rinsed
3 c Water
6 ea Slices bacon, crumbled
1 c Chopped onions
1/2 c Chopped celery
1/2 c Chopped carrot
1 c Sliced fresh mushrooms
10 1/2 oz Can chicken with rice soup
1. In medium saucepan, combine wild rice and water. Bring to a boil.
Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is
tender and water is absorbed.
2. Meanwhile, grease 1 1/2-quart casserole. In large skillet over
medium heat, cook bacon until crisp. Remove bacon from skillet; drain
on paper towels.
3. Discard all but 1 tablespoon drippings in skillet. Add onions,
celery, and carrot; cook and stir 3 to 5 minutes or until tender.
Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and
bacon.
4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well.
Spoon into greased casserole; cover. Bake at 350 degrees for 30 to 35
minutes or until thoroughly heated.
Nutrition Information Per Serving:
100 Calories, 3 g Fat, 230 mg Sodium
