1 lb. wild rice
1 lb. bacon, minced
2 c. diced celery
2 c. diced onions
1/2 c. chopped green pepper
2 cans cream of mushroom soup
2 c. chicken broth
1 sm. can mushrooms or fresh
1/3 c. sherry (optional)

Wash rice in cold water. Boil in 2 quarts water until fluffy but firm, 3/4 hour. Drain; fry bacon until brown and crisp. Add celery, onions, and green pepper. Saute for minute or two. Mix mushroom soup and chicken broth, blending well. Pour all ingredients over rice and mix. Put in buttered casserole; dot with butter. Bake at 325 degrees for 1 hour. Can be frozen.