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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse rice in colander with cold running water. | 2. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. | 3. Drain. | 4. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. | 5. Transfer bacon to paper towel; pat dry and chop. | 6. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. | 7. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. | 8. Transfer vegetable mixture to 8 cup casserole. | 9. Stir in butter, beef stock, half of the bacon and rice. | 10. Top with remaining bacon. | 11. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. | 12. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wild rice	1	cup		571.2	119.84	23.568	1.7280000000000002
water	4	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
bacon	6	slices		700.56	2.1504	21.2016	66.6792
onion	2		chopped	128.0	29.888	3.52	0.32
green pepper	1		chopped sweet	29.8	6.9136	1.2814	0.2533
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
mushroom	1 1/2	cups	Sliced	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
water	1/4	cup		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.