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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This colorful casserole is a standout from my mother's collection of family recipes. Excellent texture and taste guarantee it won't play second fiddle to either the turkey or the pumpkin pie! -Charlene Baert, Winnipeg, Manitoba Ingredients:
4 cups water |
1 cup uncooked wild rice |
1 teaspoon butter |
1-1/2 teaspoons salt, divided |
1/2 cup uncooked brown rice |
8 bacon strips, diced |
2 cups sliced fresh mushrooms |
1 large onion, chopped |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 celery rib, thinly sliced |
1 can (14-1/2 ounces) beef broth |
2 tablespoons cornstarch |
1/4 cup cold water |
1/2 cup slivered almonds |
Directions:
1. In a large saucepan, combine the water, wild rice, butter and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer for 25-30 minutes longer or until rice is tender.
2. Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the mushrooms, onion, peppers and celery until vegetables are tender. Stir in broth and remaining salt. Bring to a boil.
3. Combine the cornstarch and cold water until smooth; stir into the mushroom mixture. Cook and stir for 2 minutes or until thickened; stir in almonds and bacon. Drain rice; add mushroom mixture.
4. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 12 servings.
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