6 slices bacon
1/2 c. chopped onion
1/2 c. chopped celery
3 c. boiling water
1 tbsp. instant beef bouillon granules
1 c. brown rice
1/2 c. dry white wine
1/4 c. toasted slivered almonds

Cook bacon until almost crisp; remove two of the slices. Drain on paper toweling. Arrange in curls; secure with wooden pick. Set aside for garnish. Cook remaining bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon; set aside.

Cook onion and celery in reserved drippings until tender but not brown. Stir boiling water into bouillon granules. Add to vegetables in skillet along with uncooked rice, wine, almonds, crumbled bacon, and 1/2 teaspoon salt; heat to boiling. Turn into a 1 1/2-quart casserole. Bake, uncovered, in 325 degree F oven 1 hour. Garnish with bacon curls. Serves 8 to 10.