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8 servings
suggest servings
| 1 | cup | wild rice | uncooked, rinsed |
| 3 | cups | water | |
| 6 | each | bacon slices | crumbled |
| 1 | cup | onions | chopped |
| 1/2 | cup | celery | chopped |
| 1/2 | cup | carrot | chopped |
| 1 | cup | mushrooms | sliced |
| 10 1/2 | ounces | soup, chicken and rice |
In medium saucepan, combine wild rice and water.
Bring to a boil.
Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed.
Meanwhile, grease 1 1/2-quart casserole.
In large skillet over medium heat, cook bacon until crisp.
Remove bacon from skillet; drain on paper towels.
Discard all but 1 tablespoon drippings in skillet.
Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender.
Stir in mushrooms; cook and stir 1 to 2 minutes.
Stir in soup and bacon.
Heat oven to 350 degrees.
Add cooked rice to skillet; mix well.
Spoon into greased casserole; cover.
Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 27% | Vitamin C | 4% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tonight I'm roasting a chicken. I will fill the cavity with chopped onion, lemon, garlic, parsley, rosemary, salt and pepper. I will then...
I have been looking for this recipe for months! It is the greatest.
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