Midwestern Wild Rice Casserole

6 slices crisply cooked bacon, crumbled ( or 1/4 c. real bacon bits )
1 c. uncooked wild rice
1/2 c. uncooked brown rice
1 c. sliced carrots
1/2 c. chopped celery
1 med. onion, chopped
2 tsp. instant chicken bouillon
1/2 tsp  dried thyme
1 tsp. dried parsley
1/8 tsp black pepper
4. c water
2 T. soy sauce

Heat oven to 350 degrees F.    In 3-qt. casserole, combine all ingredients; cover.  Bake for 1 1/2 to 2 hours or until rice is tender and liquid is absorbed.

12  (1/2 c. ) servings


*** use to make Country Wild Rice Soup