Manitoba Wild Rice
- 1 cup(s) rice, wild
- 4 cup(s) water
- 1 teaspoon(s) salt
- 6 slice(s) bacon
- 2 onion(s); chopped
- 1 bell pepper; chopped
- 3 stalk(s) celery; chopped
- 1 1/2 cup(s) mushroom(s); sliced
- 2 tablespoon(s) butter
- 1/4 cup(s) beef stock
- 1 to-taste salt and black pepper
Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice.
Bake covered, 15 to 20 minutes in 350°F oven until rice is tender. Season to taste with salt and pepper.
Yield: 4 servings