4 slices bacon
1 large onion, thinly sliced
4 ounces sliced mushrooms
1 1/2 cups uncooked long-cooking rice
1 cup chicken broth
2/3 cup dry white wine
2 1/2 tsp. sage
Salt and pepper to taste
1 egg, slightly beaten

Cook bacon until crisp. Drain, reserving drippings. Sauté onion and mushrooms in bacon drippings until onion is transparent, but now brown. Add rice and cook until golden. Stir in broth, wine and seasonings. Mix well. Simmer until rice is tender. Add egg, mixing lightly. Crumble in bacon.

Yield: 6 servings.