| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Wild rice |
| 4 |
c |
Water |
| 1 |
ts |
Salt |
| 6 |
|
Slices bacon |
| 2 |
|
Onions, chopped |
| 1 |
|
Sweet green pepper chopped |
| 3 |
|
Stalks celery, chopped |
| 1 1/2 |
c |
Sliced mushrooms |
| 2 |
tb |
Butter |
| 1/4 |
c |
Beef stock or water |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Rinse rice in colander with cold running water. In large saucepan, bring
water and salt to boil; add rice; reduce heat to medium low and simmer,
covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat,
fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat
dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add
onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper,
celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture
to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15
to 20 minutes in 350 F degree oven until rice is tender. Season to taste
with salt and pepper..
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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