Ingredients
- 700 ml water
- 150 gr chicken with rice soup
- 120 gr wild rice (uncooked)
- 120 gr onions (chopped)
- 95 gr carrot (chopped)
- 85 gr mushrooms (sliced fresh)
- 50 gr celery (chopped)
- 6 slices bacon
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 1.5-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 180ºC or 30 to 35 minutes or until thoroughly heated.
Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium
