1 c. wild rice
2 (13 3/4 oz.) cans chicken broth
6 slices bacon, fried crisp and crumbled
1 onion, chopped
1/4 lb. mushrooms, sliced (2 c.)
1/4 tsp. thyme
1/4 tsp. marjoram
1/8 tsp. pepper
2 carrots, diced

Cook wild rice, covered, in broth for 35-40 minutes. Do not drain. Cook bacon, saute onions in drippings (3 tablespoons). Stir in mushrooms, spices, saute. Combine all ingredients in 2 quart casserole. Bake covered in 350 degree oven for 35-40 minutes.