2 cups uncooked wild rice
1 lb. sliced bacon
1 lb. ground beef
1 cup chopped celery (stalks and tops)
1 cup chopped onion
1 tsp. minced garlic
1 (8 oz.) can sliced water chestnuts, drained
4 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1 (23 oz.) can chicken with rice soup (family size)
1 (23 oz.) can cream of mushroom soup (family size)
2 cups water

OPTIONAL ADDITIONS:

1 (4 oz.) can sliced mushrooms, drained
1/2 cup shredded carrots
1 cup chopped nuts (such as pecans, walnuts or cashews)
1/2 cup chopped bell pepper

Cook wild rice, drain.

Note: Rice starts to split when done. Do not overcook to the point where the rice curls.

Cook bacon until crisp, drain on paper towels. Allow to cool before crumbling into small pieces.

Note: Imitation bacon bits do not work well with this dish, use real bacon for best results.

Brown ground beef, drain. Add celery, onion and cook until vegetables are tender. Add garlic, water chestnuts, soy sauce and Worcestershire sauce. Heat through. (Add any additions at this point).

OVEN METHOD:

Preheat oven to 350°F.

In casserole dish combine both soups with water. Add meat, vegetables and cooked wild rice. Heat through in covered casserole dish at 350°F for about 20 minutes.

CROCK-POT METHOD:

While rice is cooking, combine soups and water in slow cooker and heat on high while cooking meat and vegetables, then add them to the soups and combine well. Add rice last and keep heated on low.

Note: Do not overcook rice in slow cooker. Rice should not become mushy.

Submitted by: Vicki