ingredients

  • 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

directions

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.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4952

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.