Wild Rice A La Swoosie
|Wild rice||8 Ounce (1 1/4 Cups)|
|Bacon strip||4 Ounce, cut into thin strips (5 Bacon Strips)|
|Onion||1 Large, diced|
|Celery stalks||5 , trimmed and diced|
|Mushrooms||4 Ounce, trimmed and thinly sliced|
|All purpose flour||2 Tablespoon|
|Whole milk||2 1⁄4 Cup (36 tbs)|
In a medium bowl, combine the rice with enough cold water to cover by 2 inches.
Let stand at room temperature at least 2 hours or up to overnight.
In a 2-quart saucepan of boiling salted water, cook the rice 20 minutes; drain.
Transfer the rice to a colander and rinse under hot running water.
Place the colander over a pan of simmering water, cover, and steam until the rice is tender, about 15 minutes.
Preheat the oven to 325°F.
Meanwhile, in a 5-quart covered Dutch oven, cook the bacon over medium-high heat until lightly crisped.
With a slotted spoon, transfer the bacon to a paper-towel-lined plate; set aside.
Remove all but 2 tablespoons of the bacon drippings from the pan.
Add the onion and celery and cook, stirring occasionally, until the onion is tender, about 10 minutes.
Add the mushrooms to the pan and cook, stirring frequently, until the mushrooms are tender, about 5 minutes.
Add the flour and cook 2 minutes, stirring continuously, until well coated.
Stir in the milk and salt and cook, stirring continuously, until lightly thickened and smooth.
Gently stir in the rice.
Bake, uncovered, until piping hot, about 10 minutes.