| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Rice, Side dish, Casserole | 12 | Servings | |
INGREDIENTS
| 1 | c | Uncooked wild rice, rinsed |
| 3 | c | Water |
| 6 | Slices bacon, crumbled | |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped carrot |
| 1 | c | Sliced fresh mushrooms |
| 10 1/2 | oz | Can chicken with rice soup |
INSTRUCTIONS
1. In medium saucepan, combine wild rice and water. Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed. 2. Meanwhile, grease 1 1/2-quart casserole. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels. 3. Discard all but 1 tablespoon drippings in skillet. Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon. 4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well. Spoon into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated. Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium taken from Pillsbury Classic Cookbooks magazine. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 15, 1998
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