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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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.
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MUSHROOM AND WILD RICE CASSEROLE
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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