Prep Time: 50 min
Cook Time: 60-90 min
Ready In: 110-140 min
½ lb. bacon, fried
1 cup celery, chopped
1 small onion, chopped
½ small green pepper
1 can mushroom soup
1 ½ cans water
1. Take rinsed and cleaned (not soaked) wild rice and cook in salted water until split and curled (about 50 min).
2. Sauté celery, onion & green pepper in bacon fat (or Pam).
3. Mix Sauté with mushroom soup and water. Salt & pepper to taste. You may also add chopped sun-dried tomatoes for color.
4. Put in casserole dish and bake at 350ºF for 1 – 1 ½ hours. May be served with soy sauce.
“My Aunt Beverly and Uncle Paul used ‘to rice’ from a canoe on the Indian reservations in northern Minnesota where I grew up and this dish is a family tradition. (“To rice” means to beat the rice grains from the stalks into the canoe.) We would not think of Thanksgiving or Christmas or Easter dinners without this casserole on the table! You can stuff game hens, chickens or turkeys with this recipe as well. I hope you enjoy it!”
– recipe provided by Peggy S.