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Wild Rice Casserole

1 c Wild rice
1/2 lb Bacon cooked and cut up
1/2 Green bell pepper diced
1 c Chopped onion
1 c Celery diced
1 cn (10 ounce) mushrooms; pieces and stems or sliced
1 cn (10 ounce) beef boullion or consome

Cook the wild rice in 4 cups of water-bring to a boil and then simmer covered for about 45 minutes, until the kernals have puffed up. Cook longer for softer and a shorter time for a more crunchy rice. Drain. In the meatime cut up the bacon and cook till just before the crisp stage. Remove from pan and drain all but about 2 tablespoons of the fat. Saute the onions , green pepper and celery until cooked but still crisp. Combine the rice, bacon, veg's and mushrooms (including the liquid) and boullion in suitable oven proof dish. Bake in 325F oven for 45 minutes.

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