Any of the leftover wild rice concoctions with vegetables can be frozen for up to 2 months and used in any of the wild rice game soups in this book.

INGREDIENTS | SERVES 6 to 8

• 4 cups cooked wild rice
• 1 onion, chopped
• 1 (8-ounce) can water chestnuts, sliced
• 1 (8-ounce) can mushrooms (fresh may be used), sliced
• 2 cups chicken or beef broth
• 6 tablespoons butter
• 6 slices crisp cooked bacon, crumbled

1. Preheat oven to 350°F. Butter a 9″ × 13″ baking dish.

2. In a large bowl, combine rice, onion, water chestnuts, mushrooms, and broth and stir to blend.

3. Pour mixture into the prepared baking dish. Place pats of butter on top of casserole and scatter the crumbled bacon.

4. Bake for 35 to 40 minutes or until liquid has been absorbed into rice. Serve warm.