wild rice casserole with bacon and banana peppers

How To Make wild rice casserole with bacon and banana peppers

• Step 1
  Place wild and long grain rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook for 45 minutes.
• Step 2
  Preheat oven to 350 degrees F.
• Step 3
  Place bacon in a large skillet over medium-low heat and cook until evenly brown. Drain, crumble, and set aside.
• Step 4
  Add 2 tablespoons of maragrine in the same skillet with bacon drippings and place sliced banana peppers in the skillet, saute for 5 minutes, and season with red pepper flakes, garlic powder, and sea salt/black pepper. Remove from the skillet, transfer to a plate, and set aside.
• Step 5
  Reduce skillet heat to medium and add 2 tablespoons of margarine. Stir in chopped shallots and sliced mushrooms, and cook until tender; set aside.
• Step 6
  In a large saucepan, mix flour and remaining margarine until smooth. In a medium bowl, combine half and half, cream cheese and reserved jalapeno liquid; mix well.
• Step 7
  Pour into the saucepan and cook until thickened. Stir in soup and Parmesan cheese.
• Step 8
  Mix in 6 cups of cooked rice, cooked bacon, sauteed banana peppers, jalapeno slices, almonds, shallots and mushrooms. Transfer to a 9x13-inch casserole dish.
• Step 9
  Bake for 40 minutes in the preheated oven.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!