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Wild Rice Hot Dish Recipe

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A lot of wild rice is grown in our state, and every fall I drive up north to buy some from roadside stands. It always tastes so much better than the commercial brands in the store. This recipe is actually a combination of two recipes I received from friends. I've had many requests for it.

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Wild Rice Hot Dish Recipe

Prep: 15 min. + standing Bake: 2-1/2 hours

Yield: 8-12 Servings

15 150 165

Ingredients

3 cups boiling water
1 cup wild rice
1-1/2 pounds ground beef
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (4 ounces each) sliced mushrooms, undrained
1 can (28 ounces) bean sprouts, drained
1 can (10-1/2 ounces) condensed beef broth
1-1/3 cups water
1/4 cup soy sauce
1 bay leaf, crushed
1 tablespoon dried parsley flakes
1/4 teaspoon each celery salt, onion salt, poultry seasoning, garlic powder, paprika and pepper
1/8 teaspoon dried thyme
1/2 cup sliced almonds

Directions

In a large bowl, pour water over rice; let stand for 15 minutes. Drain and set aside. In a skillet, brown ground beef and onion. Drain; add to rice with remaining ingredients except almonds. Transfer to a 13-in. x 9-in. baking dish. Cover and bake at 350° for 2 hours. Sprinkle almonds on top; bake, uncovered, 30 minutes longer. Yield: 8-12 servings.

Nutritional Facts 1 serving (1 each) equals 216 calories, 9 g fat (3 g saturated fat), 30 mg cholesterol, 853 mg sodium, 18 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Wild Rice Hot Dish in Country October/November 1993, p49

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Wild Rice Hot Dish (1)

Wild Rice Hot Dish

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Reviewed on Jun. 02, 2009 by radcook

I have been making this for several years. Took it to a potluck at work and the girls loved it. Now they are all making it. I usually cut the recipe in half.