Ingredients
1-1/2 cups uncooked wild rice, rinsed4 cups water1 teaspoon salt1/4 cup butter, cubed4 slices bacon, diced1 small onion, chopped1/2 cup celery, sliced1/2 cup sliced fresh mushroomsSeasoned salt to taste1/4 teaspoon pepper1/2 cup salted cashews
Preparation
Place rice, water and salt in a heavy saucepan. Bring to a boil. Reduce heat to simmer; cook 45 minutes or until tender. Uncover and fluff with a fork. Simmer for 5 additional minutes. Drain any liquid. While rice is cooking, fry bacon until crisp. Drain on paper towels. In a skillet, melt butter and saute onion, celery and mushrooms until tender. Add rice, seasoned salt and pepper. Heat through. Just before serving, top with cashews and reserved bacon.
For a make-ahead dish, place cooked rice mixture in a 2-qt. casserole; top with cashews and bacon. Refrigerate until ready to reheat. Bake at 350° for 20-30 minutes.
