CONTEST-WINNING MUSHROOM WILD RICE

Contest-Winning Mushroom Wild Rice image

This colorful casserole is a standout from my mother's collection of family recipes. Excellent texture and taste guarantee it won't play second fiddle to either the turkey or the pumpkin pie! -Charlene Baert, Winnipeg, Manitoba

Provided by Taste of Home

Time 1h50m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

4 cups water
1 cup uncooked wild rice
1 teaspoon butter
1-1/2 teaspoons salt, divided
1/2 cup uncooked brown rice
8 bacon strips, 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 can (14-1/2 ounces) beef broth
2 tablespoons cornstarch
1/4 cup cold water
1/2 cup slivered almonds

Steps:

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.

Nutrition Facts : Calories 220 calories, Fat 12g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 533mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.