INGREDIENTS

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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