The Main Dish winner from the first volume of Down Country Roads, Home Cookin from Connie Wahlert of Williams, Iowa. The chef notes this recipe is so good on a cold winter day and can be reheated.
6 (large) diced or cubed potatoes
1 (large) chopped onion
2 stalks diced celery
3 large shredded carrots
2 cloves minced garlic
1 1/2 cups wild rice
1/2 cup butter
1/2 cup barley
3 cups shredded Cheddar cheese
1/4 cup milk
2 cups half and half
1 lb. cooked and crumbled bacon
Chicken broth
Salt (to taste)
Pepper (to taste)
Cover potatoes, onion, celery, carrots and garlic with chicken broth plus 1 inch over and simmer until just tender, approximately 20 minutes. Set aside. Cover wild rice, butter and barley with water and bring to a boil for 5 minutes. Add 3 inches of water and set aside for 2 hours. When ready to serve, combine potato and rice mixtures. Add salt, pepper, cheese, milk, half and half and bacon.
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