| 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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