Mushroom Wild Rice Side Dish Casserole

12 servings

Ingredients:

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

Directions:

In a large saucepan, bring water, wild rice, butter add 1/2 teaspoon salt to a boil.      Reduce heat; cover and simmer for 40 minutes.

Stir in brown rice. Cover and simmer 20-25 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, sauté mushrooms, onion, peppers and celery until 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 and bubbly; stir in almonds and bacon. Drain rice; add mushroom mixture.  Transfer to a greased 13x9x2-inch baking pan. Cover and bake at 350 for 25 minutes. 

Uncover, bake 5-10 minutes longer or until heated through.