Mushroom Wild Rice

Name: Mushroom Wild Rice
Ingredients: 4 cups water; 1 cup uncooked wild rice; 1 tsp. butter or margarine; 1 1/2 tsp. 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 oz.) beef broth; 2 Tbsp. cornstarch; 1/4 cup cold water; 1/2 cup slivered almonds

15 ingredients

1 steps

Ingredients

4 cups water
1 cup uncooked wild rice
1 tsp. butter or margarine
1 1/2 tsp. 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 oz.) beef broth
2 Tbsp. cornstarch
1/4 cup cold water
1/2 cup slivered almonds

Directions

1

In a large saucepan, bring water, wild rice, butter, and 1/2 tsp. 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. Mean while, in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms, onion, pepper, and celery until tender. Stir in broth and remaining salt. Bring to boil. Combine the cornstarch and cold water until smooth; stir into the 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 13x9 baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 12 servings.