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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a really hearty go-with dish. One of my personal faves, that is super easy to make, and the wild rice adds a nice touch. Ingredients:
1/2 stick + 1 tbsp butter |
4 stalks celery, diced |
1 large onion, diced |
1 green bell pepper, seeded and diced |
4 oz can mushrooms |
2 cups water or chicken broth |
1/4 cup wild rice |
1 cup extra long grain white rice |
2 10.5 oz cans cream of mushroom soup |
1/4 lb bacon, cooked crisp and crumbled |
milk, if needed |
seasoning to taste (use salt lightly, as chicken broth and bacon usually contain it) |
Directions:
1. Melt 1/2 stick butter in a large saucepan. Add celery, onion, bell pepper, and mushrooms, and cook until veggies are soft but not mushy.
2. Add wild rice and stir so that the kernals are coated in the butter; toast for a minute and then add the water or broth and bring to a boil. Cook for a 1/2 hour.
3. In a separate medium saucepan, toast the white rice in 1 Tbsp of butter, and then add to the wild rice/veggie mixture and cook for 15 minutes.
4. Remove from burner and stir in undiluted soup and bacon. If mixture is too dry, add a bit of heated milk or chicken broth.
5. Season to taste and serve.
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