Ingredients
4 cups water1 cup uncooked wild rice1 teaspoon butter1-1/2 teaspoons salt, divided1/2 cup uncooked brown rice8 bacon strips, diced2 cups sliced fresh mushrooms1 large onion, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1 celery rib, thinly sliced1 can (14-1/2 ounces) beef broth2 tablespoons cornstarch1/4 cup cold water1/2 cup slivered almonds
Preparation
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.
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.
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.
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.
