Rinse one cup wild rice then bring to a boil in three cups salted water.
Boil hard 7 minutes stirring occasionally to keep from sticking, and then remove from heat.
Let soak covered for one hour.
Drain water and pour in one small can consomee. Bring to a boil and then return to low. Cover and and let steam and seep for about 30 minutes.
Meanwhile, dice:
1/2 pound bacon and let crisp in pan
Add:
2 chopped onions
3 stalks celery
1 finely chopped red pepper
10 sliced mushrooms
Cook in bacon fat until tender. Drain fat.
Mix with rice
Add:
One tin cream of mushroom soup
1/2 cup toasted slivered almonds
1/4 tsp pepper
Bake for 30 minutes in a 350 oven or until heated through.
