Kimmy's Mushroom and Veggie Rice

4 c water
1 c wild rice (can be purchased at Kitchen Kneads on Redwood Road)
1 tsp butter
1 1/2 tsp salt
1/2 c brown rice
8 strips bacon
2 c fresh sliced mushrooms
1 med onion, chopped
1 med green pepper, chopped
1 med red pepper, chopped
1 celery rib, sliced
1 14 oz can beef broth
2 T corn starch
1/2 c slivered almonds

In a large sauce pan bring water, wild rice, butter and 1/2 tsp salt to boil. Reduce heat, cover and simmer for 40 minutes. Then add brown rice and cover and simmer for another 25-30 minutes until tender. Cook bacon in a large frying pan until crisp. Remove from heat and crumble. Saute onion and peppers and celery in bacon grease until tender. Add broth and remaining salt to veggies and bring to a boil. Combine corn starch with 1/4 c cold water until smooth and add to mushroom mixture. Cook until thickened. Remove from heat and add bacon and almonds. Add rice until combined. Pour into a greased 9x13 casserole dish, cover with foil and bake at 350 for 25 minutes. Uncover and bake another 5 minutes.