1 c. wild rice, rinsed
2 (13 3/4 oz.) cans chicken broth
6 slices bacon, sliced into 1" strips
1 med. onion, chopped (1 c.)
1/4 lb. mushrooms, sliced (2 c.)
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/8 tsp. pepper
2 sm. carrots, diced (3/4 c.)

Combine wild rice and chicken broth in 2 quart saucepan. Bring to a boil, simmer, covered, just until tender (35-40 minutes). Do not drain. Saute bacon in skillet until crisp; drain on paper toweling.

Saute onions in 3 tablespoons bacon drippings until limp (3-4 minutes). Stir in mushrooms, thyme, marjoram and pepper; saute 2 minutes longer. Combine rice mixture, mushroom mixture, carrots and bacon in buttered 2 quart casserole. Bake, covered, in a 350 degree oven until bubbly (35-40 minutes). Let stand 5 minutes before serving. Serves 6-8.