Bacon And Mushroom Wild Rice Bake Recipe

1 cup wild rice
4 cups water
1 tsp salt
8 slices bacon, chopped
2 yellow onions, diced
1 green bell pepper, diced
3 ribs celery, diced small
8 oz fresh mushrooms, chopped
2 tsp butter, melted
1/4 cup beef stock
chopped nuts for serving

In large soup pot over medium-high heat, add rice, water, and salt; bring to a boil, reduce heat to low, cover pot and simmer for 30 minutes.

While rice is simmering, fry bacon pieces in skillet until crisp; remove bacon to paper towel covered rack and set aside.

To the skillet with bacon drippings, add onions, green pepper, celery, and mushrooms, cook until vegetables soften; about 5 minutes.

Preheat oven to 350 degrees and butter a casserole dish.

Stir the melted butter, beef stock, and rice into the mixture in the skillet then pour the mixture from the skillet into the casserole dish.

Cover casserole and bake in preheated oven for 20 to 25 minutes or until wild rice is tender.

Serve hot, topping with sprinkles of chopped nuts if you wish.

Will serve 4 to 6.