Ingredients

1 1/2 C. wild rice, rinsed well in cold water
2 1/2 C. water
2 tsp. salt
4 slices bacon, cut into tiny cubes
1 onion, finely chopped
1 C. sliced mushrooms
1 C. finely grated carrots
1/2 C. light cream
1 egg

Cooking Instructions

Combine the rice, water and salt in a large saucepan. Bring to a boil and cook vigorously for 10 minutes. Remove the saucepan from the heat and cover. Let stand for 20 minutes, or until water has been absorbed. Cook the bacon. With a slotted spoon, remove the cubes to drain on paper towels. Reserve the drippings. Preheat the oven to 325º. Cook the onion and mushrooms in the bacon drippings until onion is wilted. Add the reserved bacon cubes, wild rice and carrots. Stir to blend. Beat the cream and egg together and stir into the wild rice mixture. Cover and bake in a buttered 1 1/2 qt. casserole for 1/2 hour. Stir with a fork and bake for 15 minutes longer.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)