Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Wild rice, rinsed in cold
-water
2 1/2 c Water
2 1/2 ts Salt
4 Strips bacon cut into strips
1 Onion, peeled and chopped
4 Mushrooms, chopped
1 c Finely grated carrots
1/2 c Light cream
1 Egg

Place the wild rice, water, and salt in a large saucepan, and bring
to a boil Boil vigorously for about 10 minutes. Turn off heat, cover,
and let rice stand for about 20 minutes or until all the water has
been absorbed.

Brown the bacon, remove from drippings, and drain on paper towels.
Saute the onions and mushrooms in the bacon drippings until the
onions are golden and transparent. Mix the bacon, sauted onions and
mushrooms, and grated carrots into the wild rice. Beat the cream and
egg until light, and fold into the wild rice mixture. Bake, covered,
in a buttered 1 1/2 quart casserole in a moderately slow oven, 325
degrees F, for 30 minutes. Remove cover, stir the mixture well with a
fork, bake for 15 minutes at the same temperature. Stir once again
and bake, uncovered, for
15 minutes longer.

Source: "Native Indian Wild Game, Fish Wild Foods Cookbook," edited
by David Hunt.

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