Mushroom Wild Rice Side Dish Casserole |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 12 |
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This is the best wild rice casserole I've ever tasted! I could make a meal of this alone! Ingredients:
4 cups water |
1 cup uncooked wild rice |
1 teaspoon butter or 1 teaspoon margarine |
1 1/2 teaspoons salt, divided |
1/2 cup uncooked brown rice |
8 strips bacon, 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 (14 1/2 ounce) can beef broth |
2 tablespoons cornstarch |
1/4 cup cold water |
1/2 cup slivered almonds |
Directions:
1. In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
2. Reduce heat; cover and simmer for 40 minutes.
3. Stir in brown rice.
4. Cover and simmer 20-25 minutes longer or until rice is tender.
5. Meanwhile, in a large skillet, cook bacon until crisp.
6. Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
7. In the drippings, saute mushrooms, onion, peppers and celery until tender.
8. Stir in broth and remaining salt.
9. Bring to a boil.
10. Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
11. Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
12. Drain rice; add mushroom mixture.
13. Transfer to a greased 13x9x2-inch baking pan.
14. Cover and bake at 350 for 25 minutes.
15. Uncover, bake 5-10 minutes longer or until heated through.
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