Mushroom wild rice is a standout from my mother’s collection of family recipes. Excellent texture and taste guarantee it won’t play second fiddle to either the turkey or the pumpkin pie! From Charlene Baert of Winnipeg Manitoba.

Ingredients 

4 cups water

1 cup uncooked wild rice

1 teaspoon butter

1-1/2 teaspoons salt, divided

1/2 cup uncooked brown rice

8 bacon strips, 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 can (14-1/2 ounces) beef broth

2 tablespoons cornstarch

1/4 cup cold water

1/2 cup slivered almonds

Method 

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

Stir in brown rice. Cover and simmer for 25-30 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, saute 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 13-in. x 9-in. x 2-in. baking dish.

Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Yield: 12 servings.