4 slices bacon
1/2 c. chopped onion
1/2 c. chopped celery
3 c. beef broth
1 c. brown rice
1/2 c. dry white wine
1/4 c. toasted slivered almonds
1/2 tsp. salt

In skillet, cook bacon until crisp; drain. reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onion and celery in reserved drippings until tender but not brown. Stir in broth, uncooked rice, wine, almonds, salt and bacon, heat to boiling. Turn into 1 1/2 quart casserole. Bake, covered, in 325 degree oven for 1 hour. Serves 8 to 10.