Directions:
- (Properly cooked wild rice should be split and soft.).
- Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
- In some of the reserved bacon fat sauté the vegetables until soft.
- To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
- If the mixture seems dry, add the melted butter.
- Add salt and pepper to taste (remember, the bacon is salty).
- Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.12 Kcal (1792 kJ) | ||
| Calories from fat | 209.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.27g | 36% | |
|---|---|---|---|
| Cholesterol | 42.21mg | 14% | |
| Sodium | 455.7mg | 19% | |
| Potassium | 261.87mg | 6% | |
| Total Carbs | 43.28g | 14% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 10.62g | 21% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 18.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 269.34 Kcal (1128 kJ) | ||
| Calories from fat | 131.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.64g | 36% | |
|---|---|---|---|
| Cholesterol | 26.56mg | 14% | |
| Sodium | 286.69mg | 19% | |
| Potassium | 164.75mg | 6% | |
| Total Carbs | 27.23g | 14% | |
| Sugars | 0.9g | 6% | |
| Dietary Fiber | 0.76g | 5% | |
| Protein | 6.68g | 21% | |
| Vitamin C | 1.1mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 12% | |
| Calcium | 11.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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