Product Recipes
- 1 cup wild rice
- 14 1/2oz can chicken broth
- 6 slices bacon, cut into 1 inch pieces
- 1 medium onion, chopped (1/2 cup)
- 4 oz mushrooms, sliced (1 1/2 cups)
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram, crushed
- 1/8 tsp freshly ground black pepper
- 2 small carrots, finely chopped (3/4 cup)
Preheat oven to 350°F. Thoroughly rinse and drain wild rice. Combine wild rice and chicken broth in a 2 quart saucepan. Bring to boiling, reduce heat and simmer, covered, for 35-40 minutes or until tender. Do not drain. Meanwhile, cook bacon until crisp. Drain, reserving 3 tbsps of drippings. Set bacon aside. Cook onion in drippings, stirring constantly, until onion is tender but not brown. Stir in mushrooms, thyme, marjoram and pepper. Cook 2 minutes more. Combine wild rice, bacon, mushroom mixture and carrots in a buttered 2 quart casserole. Bake in 350°F oven for 35-40 minutes or until heated through. Serves 6-8.
