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- 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
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 x 9 inch 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. &copy; 2002. All rights reserved.
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