Simmer wild rice in 2-3 inches of water with boullion crumbles for 30 minutes. Meanwhile fry up bacon pieces and lift out with slotted spoon and place in a 2 1/2 quart casserole dish. Add green pepper and onions and saute until tender. Add to casserole. Add 1 cup cooked white rice to casserole. Rinse wild rice in a fine strainer. Add to casserole. Mix in 1-2 cans of cream of chicken soup, (just enough so it isn’t runny). Bake 1 hour at 325 degrees.
A delicious compliment to your turkey dinner!