2 c. cooked wild rice
2 c. cooked white rice
4 strips bacon
1 med. onion, chopped
1/2 tsp. thyme
1 bay leaf
2 tbsp. finely minced parsley
1 lg. can sliced mushrooms with liquid
Salt and pepper to taste
1/4 to 1/2 c. chicken broth

Cook rices according to package instructions. Saute bacon until crispy; remove and crumble. Saute onions in bacon drippings until soft and yellow. Add remaining ingredients using enough chicken broth (duck is better!) for a moist dressing. Season with salt and pepper. (I added some sage, also.) Bake 30 minutes at 325 degrees. Excellent with turkey, ducks, or other game birds. Serves 8.