1 1/2 c. raw wild rice
4 tbsp. butter
4 slices bacon, chopped
1 sm. onion
1/2 c. diced celery
1 tin mushrooms
1/4 tsp. Accent
Salt and pepper

I use 1 cup rice, rinse and put in a covered baking dish. Add 3 cups water and 3 heaping teaspoon of granulated chicken bouillon, cover and bake at 350 degrees for 1 1/2 hours.

Fry bacon crisp and drain. Saute onions and celery in butter, add mushrooms and seasonings. When cooked mix with wild rice and serve as a side dish.