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  • 1/3 Cup bacon, firmly packed chopped
  • Salad oil (optional)
  • 1 Cup mushroom, sliced
  • 1/3 Cup onion, finely chopped
  • 1 Cup beef broth, regular strength
  • ½ Cup Kaniwa
  • 1/3 Cup carrot, shredded
  • 1/3 Cup green pepper, finely chopped

In a 12-inch saucepan over medium-high heat, cook bacon, stirring occasionally, until crisp around edges, around 8 minutes.  With a slotted spoon, lift bacon pieces from pan and set aside.

Spoon off and discard all but 3 tablespoons of the fat or drain it all and use 3 tablespoons vegetable oil.  Add mushrooms and onion to pan and cook, stirring occasionally, until liquid cooks away and mushrooms are golden.  Add broth, Kaniwa, carrots and green pepper.  Bring to a boil over high heat.  Cover and simmer until liquid is absorbed about 15 minutes.  Take off heat, remove lid and let stand 2 minutes.  Stir with a fork to separate grains.

Spoon onto serving dish and sprinkle with cooked bacon.