Categories: Pasta, Beef, Rice/grains 
      Yield: 4 servings 
  
      1 c  Wild rice                           4 c  Water 
      1 ts Salt                                6 ea Slices bacon 
      2 ea Onions, chopped                     1 ea Sweet green pepper chopped 
      3 ea Stalks celery, chopped          1 1/2 c  Sliced mushrooms 
      2 tb Butter                            1/4 c  Beef stock or water 
      1 x  Salt and pepper to taste        
  
  Rinse rice in colander with cold running water.  In large saucepan, bring 
  water and salt to boil; add rice; reduce heat to medium low and simmer, 
  covered 30 minutes.  Drain.  Meanwhile, in skillet, over medium high heat, 
  fry bacon 3 to 5 minutes or until crisp.  Transfer bacon to paper towel; 
  pat dry and chop.  Drain all but 1 tablespoon bacon drippings from skillet; 
  add onions and cook, stirring 3 to 5 minutes or until tender. Add green 
  pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable 
  mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake 
  covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season 
  to taste with salt and pepper..