Shelly's Recipe

WILD RICE CASSEROLE

Category: Rice/Risotto

4 cups water
1 chicken bouillon cube
1 tsp salt
1 cup uncooked brown rice
1/2 cup uncooked wild rice
4 slices bacon, sliced
1/2 cup sliced mushrooms, coarsely chopped
1 each small onion, red and green bell pepper, chopped
1 each zucchini, carrot and celery, sliced
1 tsp each garlic and onion powder
2 tbsp butter
2 cups water
Salt and pepper, to taste
1/2 cup toasted almond slices

Preheat oven to 350. Bring water, bouillon and salt to a boil. Rinse rice and pour into boiling water. Bring to a boil again. Reduce heat, cover and let simmer 45 minutes or until tender. Uncover and fluff with fork. Simmer 5 minutes more. Drain any liquid.

Saute bacon until crisp and drain on a paper towel. In a skillet, melt butter and sauté chopped vegetables and seasonings until crisp tender. Combine all ingredients and pour into a lightly greased casserole dish, covered. Bake for 30 minutes; check at this point to see if more water is needed. Bake for 15 minutes to heat through. Stir well before serving.