This creamy hotdish is brimming with wild rice and full of flavor from a base of creamy soup and mirepoix.
Place wild rice in a bowl and rinse well with water. Drain, and repeat until the water appears clean and there is no debris left floating. Drain well. Add rinsed wild rice to a medium saucepan along with 4 cups broth and bring to a boil. Reduce heat, cover and simmer for 45-50 minutes. Remove from heat, keep covered and let rest for another 30-60 minutes - until kernels are popped open, fluffy, and curled. Drain any excess liquid.
Preheat oven to 350 degrees F. Spray a large baking dish with cooking spray.
Fry the 2 slices of bacon in a skillet over low-medium heat until brown and crisp. Remove and place on a paper towel lined plate. In the bacon drippings, sautee the onion, celery, and carrot over medium heat until fragrant and softened, but not browned.
Toast the almonds in a dry skillet over medium heat, moving/stirring the pan constantly - until the almonds begin to brown. Be careful, they can burn fast!
Add all ingredients except topping ingredients to the baking dish and stir well - until everything is evenly mixed. Taste - and season with salt and pepper to taste. Cover baking dish with foil and bake for 45 minutes.
In a small bowl, melt 1 tbs. butter. Add in the shredded Parmesan cheese, bacon (crumbled), and crackers. Stir well. Set aside.
After the hotdish has baked for 45 minutes, take it out of the oven and remove the foil. Sprinkle the topping evenly over the top and place back in oven for 10-15 more minutes. Let rest a few minutes and serve.