Minnesota Wild Rice Casserole |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 10 |
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I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens. Also good with wild game. Ingredients:
1 lb wild rice, cooked according to packaging |
1 cup cooked white rice (cooked separately from wild rice) |
1 lb bacon |
1 medium onion, chopped fine |
1/2 lb fresh mushrooms, sliced thin |
1 stalk celery, sliced |
1 medium carrot, peeled and diced small |
1 tablespoon chicken bouillon concentrate or 2 -3 chicken bouillon cubes |
1/4 cup butter, melted (optional) |
salt and pepper |
Directions:
1. (Properly cooked wild rice should be split and soft.).
2. Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
3. In some of the reserved bacon fat sauté the vegetables until soft.
4. To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
5. If the mixture seems dry, add the melted butter.
6. Add salt and pepper to taste (remember, the bacon is salty).
7. Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.
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