Shelly's Recipe

MUSHROOM AND WILD RICE CASSEROLE

Category: Rice/Risotto

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 strips bacon, 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 (14 1/2 oz) can beef broth
2 tbsp cornstarch
1/4 cup cold water
1/2 cup slivered almond

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 20-25 minutes longer or until rice is tender.

Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon to paper towels, drain, reserving 2 tbsp drippings. In the drippings, saute mushrooms, onion, peppers and celery until tender. Stir 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 13x9 inch baking pan. Cover and bake at 350 for 25 minutes. Uncover, bake 5-10 minutes longer or until heated through.