This recipe comes from the first cookbook our ladies group at church produced back in the 80's
A friend recently served it to us alongside a pork chop dish and I was glad to be reminded of it.
It has a nice nutty flavour and is baked in the oven so that last minute preparation is avoided.
- 4 slices bacon (optional but as you know, everything is better with bacon)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 3 cups beef broth
- 1 cup brown rice
- 1/2 cup dry white wine (or you can substitute more broth)
- 1/4 cup toasted slivered almonds
- 1/2 teaspoon salt
- Cook bacon in a large frying pan until crisp. Drain and reserve 3 Tablespoons drippings.
- Crumble bacon and set aside.
- Saute onion and celery in drippings until tender, but not brown. If you are not using bacon, use 1-2 tablespoons of oil instead of the drippings.
- Stir in remaining ingredients and reserved bacon.
- Heat until boiling.
- Pour into a buttered 1 1/2 quart casserole dish
- Cover and bake at 325º for one hour or until liquid is all absorbed.