Mushroom Wild Rice

Ingredients

• 8  bacon diced
• 0.5 cup brown rice uncooked
• 1 teaspoon butter 
• 14 ounces beef broth canned
• 1 rib celery stalks thinly sliced
• 2 tablespoons cornstarch 
• 2 cups mushrooms fresh sliced
• 1 medium bell pepper green chopped
• 1 large onion chopped
• 1 medium bell pepper sweet red chopped
• 1.5 teaspoons salt divided
• 0.5 cup slivered almonds 
• 0.3 cup water cold
• 1 cup rice wild uncooked

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• baking pan

Directions

1. 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.
2. Meanwhile, in a large skillet, cook bacon until crisp.
3. 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.
4. 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.
5. Drain rice; add mushroom mixture.
6. 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.