Yield: 4 servings
|½ pounds||Wild rice|
|1 can||Beer (12 oz.)|
|1 small||Onion, chopped|
|1 can||Beef broth|
|1 can||Cream of mushroom soup|
Soak wild rice in beer overnight. In skillet, fry bacon. Remove bacon; crumble. Saute onion in 1 to 2 tablespoons of the bacon fat. Combine drained rice, beef broth, mushroom soup, crumbled bacon and sauteed onion. Pour into buttered 2 quart casserole. Cover. Bake at 350 degree oven for one hour. Uncover. Bake for 30 minutes.
If you want less fat, just use less bacon. Don't eliminate it because it adds real flavor.
From this morning's newspaper. Recipe credited to J.J. Peet from Monticello, MN. Typos by Mary Riemerman Submitted By MARY RIEMERMAN On 03-15-95