Baked Wild Rice and Carrots

Title:
Baked Wild Rice and Carrots

Yield:
6 Servings

Categories:
Rice




Ingredients:





 1 1/2 c  Wild rice; rinsed in cold


          -water


 2 1/2 c  Water


 2 1/2 ts Salt


     4 sl Bacon cut into strips


     1    Onion; peeled and chopped


     4    Mushrooms; chopped


     1 c  Finely grated carrots


   1/2 c  Light cream


     1    Egg






 Place the wild rice, water, and salt in a large saucepan, and bring to a


 boil Boil vigorously for about 10 minutes. Turn off heat, cover, and let


 rice stand for about 20 minutes or until all the water has been absorbed.


 


 Brown the bacon, remove from drippings, and drain on paper towels. Saute


 the onions and mushrooms in the bacon drippings until the onions are golden


 and transparent. Mix the bacon, sauted onions and mushrooms, and grated


 carrots into the wild rice. Beat the cream and egg until light, and fold


 into the wild rice mixture. Bake, covered, in a buttered 1 1/2 quart


 casserole in a moderately slow oven, 325 degrees F, for 30 minutes. Remove


 cover, stir the mixture well with a fork, bake for 15 minutes at the same


 temperature. Stir once again and bake, uncovered, for 15 minutes longer.


 


 Source: "Native Indian Wild Game, Fish & Wild Foods Cookbook," edited by


 David Hunt.


 


 Date: 19 Jun 96 09:13:06 EDT


 


 From: Linda 


 


 MM-Recipes Digest V3 #172


 


 From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.