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Mushroom Wild Rice Recipe

I love to cook and entertain. This is a favorite company's coming casserole, especially in fall. Mushrooms and wild rice make a terrific team. - Edna Eggert, Bella Vista, Arkansas.

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Mushroom Wild Rice Recipe

Prep: 20 min. + standing Bake: 2-1/2 hours

Yield: 6-8 Servings

20 150 170

Ingredients

3 cups boiling water
1 cup uncooked wild rice
1-1/2 pounds ground beef
1 small onion, chopped
1 pound fresh mushrooms, halved
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-1/2 ounces) beef consomme
1-1/3 cups water
1/2 cup slivered almonds
1 tablespoon minced fresh parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon each celery salt, garlic salt and onion salt
1/4 teaspoon poultry seasoning
1/4 teaspoon paprika
1/4 teaspoon pepper
Pinch dried thyme

Directions

In a bowl, combine water and rice; let stand 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add mushrooms; saute for 2 minutes. Stir in the remaining ingredients. Drain rice and stir into beef mixture. Remove from the heat; cool. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 2 hours. Uncover and bake 30 minutes longer or until rice is tender. Discard the bay leaf before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 316 calories, 14 g fat (4 g saturated fat), 46 mg cholesterol, 901 mg sodium, 25 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Mushroom Wild Rice in Taste of Home Ground Beef Cookbook , p211