1/2 c long grain rice
1/2 c wild rice
1/4 c butter
1/3 c onion, finely chopped
1/3 c celery, diced
2 1/2 c bread cubes, toasted
1 T parsley, snipped
3/4 t poultry seasoning
1/4 t salt
dash pepper
1 c chicken broth
1 lb bacon, cooked crisp and cut into 1" pieces
1 egg, beaten

Cook rice in salted water (3 cups water, 3/4 teaspoon salt) following basic method. (Rinse rice under running water using a strainer. Bring rice, water and salt to boiling in heavy saucepan; reduce heat and simmer, covered until kernels open and are tender but not mushy, 45- 55 minutes; drain.) [Or, just use steamer].

Melt butter in large skillet; saute onion and celery until onion is tender. Stir in rice, bread cubes, parsley, poultry seasoning, salt and pepper, and bacon. Gently stir in broth and egg.

Spoon into buttered 1 1/2-quart casserole. Bake, covered in a preheated oven 20 minutes at 325; uncover and bake 10 minutes longer.

Preparation time: 15 minutes
Cooking time: 1 hour, 45 minutes