Wild Rice Casserole

By á-24404

This wild rice casserole is great as a side, or add more meat to it and have it be the star of the show! I love to add some pork breakfast sausage to make it a little heartier.

Ingredients

• 4 cups water
• 1 cup uncooked wild rice
• 1 teaspoon butter or margarine
• 1 1/2 teaspoon salt, divided
• 1/2 cup uncooked brown rice
• 8 strips bacon, diced
• 1 medium green pepper, diced
• 2 cups sliced fresh mushrooms
• 1 large onion, diced
• 1 medium sweet red pepper, diced
• 1 celery rib, sliced thinly
• 1 (14 1/2-ounce) can beef broth
• 1/4 cup cold water
• 1/2 cup slivered almonds
• 2 tablepsoons cornstarch

Details

Servings 4
Adapted from mydailymoment.com

Preparation

Step 1

In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil. Lower heat, cover and simmer for 40 minutes.

Stir in brown rice. Cover and let simmer for 20-25 minutes longer or until rice is tender.

Using a skillet, cook bacon until crisp. Move bacon to paper towels; drain skillet reserving 2 tablespoons drippings. In the drippings, saute mushrooms, onion, peppers and celery until tender. Mix in broth and remaining salt. Bring to a 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 13x9x2-inch baking pan. Cover and bake at 350° F for 25 minutes. Uncover, bake 5-10 more minutes or until heated through.