|Bacon slices||8 , diced|
|Raw brown rice||1⁄2 Cup (8 tbs)|
|Green onion with tops||4 , sliced|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Raw long grain converted rice||1 Cup (16 tbs)|
|Beef broth||3 Cup (48 tbs)|
|Toasted slivered almonds||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||3 Tablespoon|
In skillet, fry bacon until partially crisp but still limp.
Stir in brown rice and cook over medium heat until rice is a light golden brown.
Add bacon and browned rice to crock pot with green onions, mushrooms, white rice and broth; stir well.
Cover and cook on low setting for 6 to 8 hours (on high setting for 21/2 to 3 1/2 hours).
Before serving, stir well; add salt if needed.
Garnish with almonds and cheese.