Wednesday, January 13, 2021

Mushroom Wild Rice

· 4 cups water
· 1 cup uncooked wild rice
· 1 teaspoon butter
· 1 ½ teaspoons salt, divided
· ½ cup uncooked brown rice
· 8 bacon strips, diced
· 2 cups sliced fresh mushrooms
· 1 large onion, chopped
· 1 (14 ½-ounce) can beef broth
· 2 tablespoons cornstarch
· ¼ cup cold water
· ½ cup slivered almonds

1. In a saucepan, bring water, wild rice, butter and ½ teaspoon salt to a boil. Reduce heat, cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer 25-30 minutes longer or until rice is tender.
2. Meanwhile in a large skillet, cook bacon until crisp. Remove bacon to paper towels, drain, reserving 2 tablespoons of the drippings. In the drippings, sauté mushrooms and onion until tender. Stir in broth and remaining salt. Bring to a boil.
3. Combine cornstarch and cold water in a small bowl until smooth; then stir into the mushroom mixture. Cook and stir for about 2 minutes or until thickened and bubbly; stir in almonds and bacon. Drain rice and add the mushroom mixture.
4. Transfer to a greased 9x13-inch baking dish. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5-10 minutes longer to heat completely through.

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