Mushroom Wild Rice Side Dish Casserole

This is the best wild rice casserole I've ever tasted! I could make a meal of this alone!

• Ready In: 2 hrs 25 mins
• Serves: 12

Ingredients

• 4  cups water
• 1  cup  uncooked wild rice
• 1  teaspoon butter or 1  teaspoon 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 1/2ounce) can beef broth
• 2  tablespoons cornstarch
• 1⁄4 cup  cold water
• 1⁄2 cup  slivered almonds

Directions

1. In a large saucepan, bring water, wild rice, butter and 1/2 teaspoon salt to a boil.
2. Reduce heat; cover and simmer for 40 minutes.
3. Stir in brown rice.
4. Cover and simmer 20-25 minutes longer or until rice is tender.
5. Meanwhile, in a large skillet, cook bacon until crisp.
6. Remove bacon to paper towels, drain, reserving 2 tablespoons drippings.
7. In the drippings, saute mushrooms, onion, peppers and celery until tender.
8. Stir in broth and remaining salt.
9. Bring to a boil.
10. Combine the cornstarch and cold water until smooth; stir into the mushroom mixture.
11. Cook and stir for 2 minutes or until thickened and bubbly; stir in almonds and bacon.
12. Drain rice; add mushroom mixture.
13. Transfer to a greased 13x9x2-inch baking pan.
14. Cover and bake at 350 for 25 minutes.
15. Uncover, bake 5-10 minutes longer or until heated through.