Recipe by Gina Farina
I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens. Also good with wild game.
- 1 lb wild rice, cooked according to packaging
- 1 cup cooked white rice (cooked separately from wild rice)
- 1 lb bacon
- 1 medium onion, chopped fine
- 1⁄2 lb fresh mushrooms, sliced thin
- 1 stalk celery, sliced
- 1 medium carrot, peeled and diced small
- 1 tablespoon chicken bouillon concentrate or 2 -3 chicken bouillon cubes
- 1⁄4 cup butter, melted (optional)
- salt and pepper
Directions See How It's Made
- (Properly cooked wild rice should be split and soft.).
- Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
- In some of the reserved bacon fat sauté the vegetables until soft.
- To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
- If the mixture seems dry, add the melted butter.
- Add salt and pepper to taste (remember, the bacon is salty).
- Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.