1 c  Wild rice
4 c  Water
1 ts Salt
6    Slices bacon
2    Onions, chopped
1    Sweet green pepper chopped
3    Stalks celery, chopped
1 1/2 c  Sliced mushrooms
2 tb Butter
1/4 c  Beef stock or water
Salt and pepper to taste

Rinse rice in colander with cold running water. In large saucepan, bring
water and salt to boil; add rice; reduce heat to medium low and simmer,
covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat,
fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat
dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add
onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper,
celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture
to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15
to 20 minutes in 350 F degree oven until rice is tender. Season to taste
with salt and pepper..