Mushroom Wild Rice

By á-5981

Ingredients

• 4 c water
• 1 c uncooked wild rice
• 1 t butter
• 1-1/2 t salt divided
• 1/2 c uncooked brown rice
• 8 bacon strips diced
• 2 c sliced fresh mushrooms
• 1 lg onion chopped
• 1 medium sweet red pepper chopped
• 1 celery rib thinly sliced
• 1 can (14-1/2oz) beef broth
• 2 T cornstarch
• 1/4 c cold water
• 1/2 c slivered almonds

Details

Servings 12

Preparation

Step 1

In a large saucepan bring water, wild rice, butter, and 1/2t salt to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer 25-20 minutes longer or until rice is tender. Meanwhile in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2T of drippings. In the drippings, saute the 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 9z13 baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5-10 minutes longer or until heated through.