Bacon and Mushroom Wild Rice

Enjoy this classic side dish using Bac~Os® instead of bacon. It also makes an excellent stuffing! MORE+ LESS-

By Betty Crocker Kitchens

September 12, 2018

tablespoon reduced-fat margarine-type product

cup uncooked wild rice

1 1/2

cups sliced fresh mushrooms (4 ounces)

medium green onions, thinly sliced (2 tablespoons)

2 1/2

cups water

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

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1

Melt margarine in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
2

Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat.
3

Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary. Stir in bacon bits.

Wild rice is actually a long-grain marsh grass grown in the northern Great Lakes area. With its nutty flavor and chewy texture, wild rice brings a touch of luxury to any meal.
For best results, wash wild rice before using it. Simply place in a medium bowl, and fill with cold water. Give the rice a couple of stirs and set it aside for a few minutes. Any debris will float to the surface, and you can pour off the water.