1 c Uncooked wild rice, rinsed 3 c Water 6 ea Slices bacon, crumbled 1 c Chopped onions 1/2 c Chopped celery 1/2 c Chopped carrot 1 c Sliced fresh mushrooms 10 1/2 oz Can chicken with rice soup 1. In medium saucepan, combine wild rice and water. Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed. 2. Meanwhile, grease 1 1/2-quart casserole. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels. 3. Discard all but 1 tablespoon drippings in skillet. Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon. 4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well. Spoon into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated. Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium
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