Original Wild Rice With Mushrooms
|Uncooked wild rice||1 Cup (16 tbs), well washed|
|Salt water||1 Teaspoon|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Bacon strip||4 , finely chopped|
|Finely sliced celery||2 Cup (32 tbs)|
|Onions||2 Medium, chopped|
|Green pepper||1 Large, chopped|
|Olive oil||5 Tablespoon|
|Tomato juice||1⁄2 Cup (8 tbs)|
Cook rice until tender (about 20 minutes) in enough boiling salted water to cover.
Turn into a greased 2-quart casserole.
Meanwhile, saute mushrooms in butter.
In another pan, fry chopped bacon until crisp; add celery, onions, and green pepper; saute until vegetables are limp.
Stir mushrooms, the bacon-vegetable mixture, olive oil, and tomato juice into cooked wild rice.
Bake in a moderate oven (350°) until liquid is absorbed, about 30 minutes.