BACON-AND-MUSHROOM WILD RICE

4 bacon slices
1 (8-ounce) package sliced fresh mushrooms
3 green onions, chopped
2 2/3 cups chicken broth
2 (2.75-ounce) packages quick-cooking wild rice
2 tablespoons chopped parsley
1/2 teaspoon Greek seasoning

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Saute mushrooms and green onions in hot drippings in skillet 8 minutes or until tender. Set aside.

Bring chicken broth to a boil in a large saucepan. Stir in rice; reduce heat to low, cover, and simmer 8 minutes or until tender.

Toss together cooked rice, bacon, mushroom mixture, parsley, and Greek seasoning.

Makes 6 to 8 servings
Adapted from source: Southern Living, NOVEMBER 2002