4 slices bacon
1/2 c. onion, chopped
1/2 c. celery, chopped
3 c. beef broth
1 c. brown rice
1/2 c. dry white wine
1/4 c. toasted slivered almonds
1/2 tsp. salt

In skillet, cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onion and celery in reserved drippings until tender but not brown. Stir in broth, uncooked rice, wine, almonds, salt, and bacon; heat to boiling. Turn into 1 1/2 quart casserole. Bake, covered, in 325 degree oven for 1 hour. Makes 8 to 10 servings.