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Mushroom Wild Rice

This colorful casserole is a standout from my mother's collection of family recipes. Excellent texture and taste guarantee it won't play second fiddle to either the turkey or the pumpkin pie! -Charlene Baert, Winnipeg, Manitoba

12 ServingsPrep: 1 hour 20 min. Bake: 30 min.

Ingredients

4 cups water
1 cup uncooked wild rice
1 teaspoon butter
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, combine the water, wild rice, butter and 1/2
teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 40
minutes. Stir in brown rice. Cover and simmer for 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 the mushrooms, onion, peppers and celery until
vegetables are tender. Stir in broth and remaining salt. Bring to a

2 of 2

Mushroom Wild Rice (continued)

Directions (continued)

boil.
Combine the cornstarch and cold water until smooth; stir into the
mushroom mixture. Cook and stir for 2 minutes or until thickened;
stir in almonds and bacon. Drain rice; add mushroom mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
350° for 25 minutes. Uncover; bake 5-10 minutes longer or until
heated through. Yield: 12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 220 calories, 12 g fat (4 g saturated fat), 11 mg cholesterol, 533 mg sodium, 23 g carbohydrate, 2 g fiber, 6 g protein.