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Mushroom Wild Rice

Source: Taste of Home
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  12 Servings.
4 cups water
1 cup uncooked wild rice
1 teaspoon butter or margarine
1 1/2 teaspoons salt, divided
1/2 cup uncooked brown rice
8 bacon strips, diced
2 cups sliced fresh mushrooms
1 large onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 celery rib, thinly sliced
1 can (14 1/2 ounces) beef broth
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup slivered almonds
Mushroom Wild Rice Recipe at
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 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 tablespoons drippings.

In the drippings, saute mushrooms, onion, peppers and celery until tender. Stir in broth and remaining salt. Bring to a boil.

Combine cornstarch and cold water until smooth; stir into 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 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 degrees F for 25 minutes.

Uncover; bake 5-10 minutes longer or until heated through.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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