Title: Baked Wild Rice and Carrots
Categories: Amerind Mushroom
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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