Carrot-Mushroom Pilaf
3 Slices bacon
2 TBSP. bacon drippings
1 Cup sliced fresh mushrooms or 8 oz can
½ Cup celery - diagonally sliced
¼ Cup green onions - sliced
½ Cup regular long-grain rice - uncooked
1 Can (10½ oz) Franco American au jus gravy
¼ Cup carrot - shredded
¼ Tsp. poultry seasoning
In a 10" skillet over medium heat, cook bacon till crisp. Transfer to paper towel to drain; crumble.
In bacon drippings in skillet, cook mushrooms, celery and green onions till celery is tender-crisp, stirring occasionally.
Add rice; stir to coat.
Add gravy, carrots and poultry seasoning. Add wild rice. Reduce heat to low, cover and simmer 25 minutes or till all liquid is absorbed and rice is tender, stirring occasionally. Remove from heat.
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