Mushroom Wild Rice Side Dish Casserole

Ingredients

• 4 cups water
• 1 cup uncooked wild rice
• 1 teaspoon butter or 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 almond

Directions

1. 1

   In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.

2. 2

   Reduce heat; cover and simmer for 40 minutes.

3. 3

   Stir in brown rice.

4. 4

   Cover and simmer 20-25 minutes longer or until rice is tender.

5. 5

   Meanwhile, in a large skillet, cook bacon until crisp.

6. 6

   Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.

7. 7

   In the drippings, saute mushrooms, onion, peppers and celery until tender.

8. 8

   Stir in broth and remaining salt.

9. 9

   Bring to a boil.

10. 10

    Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.

11. 11

    Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.

12. 12

    Drain rice; add mushroom mixture.

13. 13

    Transfer to a greased 13x9x2-inch baking pan.

14. 14

    Cover and bake at 350 for 25 minutes.

15. 15

    Uncover, bake 5-10 minutes longer or until heated through.