Created by dienia b on September 1, 2015
Step 1: Place the wild rice, water, and salt in a large saucepan, and bring to a boil, boil vigorously for about 10 minutes. Turn off heat, cover and let rice stand for about 20 minutes or until all the water has been absorbed.
Step 2: Brown the bacon, remove from drippings, and drain on paper towels.
Step 3: Saute the onions and mushrooms in the bacon drippings until the onions are golden and transparent.
Step 4: Mix the bacon, sauteed onions and mushrooms, and grated carrots into the wild rice.
Step 5: Beat the cream and egg until light and fold into the wild rice mixture.
Step 6: Bake, covered in a buttered 1 1/2-quart casserole in a moderately slow oven, 325 degrees F, for 30 minutes.
Step 7: Remove cover, stir the mixture well with a fork, bake for 15 minutes at the same temperature.
Step 8: Stir once again and bake, uncovered, for 15 minutes longer.