Brown Rice Pilaf

This recipe comes from the first cookbook our ladies group at church produced back in the 80's

A friend recently served it to us alongside a pork chop dish and I was glad to be reminded of it.

It has a nice nutty flavour and is baked in the oven so that last minute preparation is avoided.

• 4 slices bacon (optional but as you know, everything is better with bacon)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 3 cups beef broth
• 1 cup brown rice
• 1/2 cup dry white wine (or you can substitute more broth)
• 1/4 cup toasted slivered almonds
• 1/2 teaspoon salt

1. Cook bacon in a large frying pan until crisp. Drain and reserve 3 Tablespoons drippings. 
2. Crumble bacon and set aside.
3. Saute onion and celery in drippings until tender, but not brown. If you are not using bacon, use 1-2 tablespoons of oil instead of the drippings.
4. Stir in remaining ingredients and reserved bacon.
5. Heat until boiling.
6. Pour into a buttered 1 1/2 quart casserole dish 
7. Cover and bake at 325º for one hour or until liquid is all absorbed.

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