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Baked Wild Rice & Carrots

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      Title: BAKED WILD RICE & CARROTS
 Categories: Rice, Native amer
      Yield: 6 Servings
 
  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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