| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 6 | servings | ||
INGREDIENTS
| 1 | c | Wild Rice |
| 1/2 | lb | Bacon; diced |
| 1 | c | Celery; diced |
| 1 | md | Onion; diced |
| 1 | c | Fresh Mushrooms; sliced |
| Half a Green Bell Pepper; diced | ||
| 1 | cn | (10-oz.) Cream of Mushroom Soup |
| 1 | cn | (10-oz.) Cream of Chicken Soup |
| 2 | tb | Pimiento; chopped |
INSTRUCTIONS
Rinse the wild rice and then place in a 2-quart saucepan of lightly salted boiling water. Cook for 20 minutes until partially done, then drain and set aside in a lightly buttered 2-quart casserole dish. Fry the diced bacon in a heavy skillet over medium-high heat. Drain the bacon bits on paper toweling to remove excess grease as you fry; leave just enough of the bacon grease in the skillet to sauté the celery, onions, mushrooms, and green pepper. While sautéing the vegetables until tender (usually about 5 minutes), add the drained bacon to the rice in the casserole dish. Then add the sautéed vegetables, and blend all the ingredients with a fork. Pre-heat the oven to 350-F degrees. While the oven is heating, warm both soups in a clean saucepan with the required amount of water. When warmed through and blended, pour into the rice-filled casserole dish. Add the pimiento and stir to blend the ingredients. Bake the casserole, covered, for about a half hour, then remove the cover and continue to bake for another 30 minutes. Check occasionally to make sure there is just enough moisture to cook the rice through. Serve warm. Kitchen Staff Tip: For a fabulous one-dish meal, add a cup or two of cooked and chopped chicken to the casserole before baking it in the oven for an hour. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Sep 23, 1999, converted by MM_Buster v2.0l.
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