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Wild Rice Hot Dish Recipe
Wild Rice Hot Dish Recipe photo by Taste of Home
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Wild Rice Hot Dish Recipe

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4.5 2 3
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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.
TOTAL TIME: Prep: 15 min. + standing Bake: 2-1/2 hours
MAKES:8-12 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 2-1/2 hours
MAKES: 8-12 servings

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

Nutritional Facts

1 each: 216 calories, 9g fat (3g saturated fat), 30mg cholesterol, 853mg sodium, 18g carbohydrate (1g sugars, 3g fiber), 16g protein .

Directions

  1. 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.
Originally published as Wild Rice Hot Dish in Country October/November 1993, p49


Reviews for Wild Rice Hot Dish

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
dzz1qy User ID: 6636475 40537
Reviewed Aug. 20, 2012

"Cut recipe in half and also added a little garlic to the meat. Very good and will make again."

MY REVIEW
radcook User ID: 1444409 40535
Reviewed Jun. 2, 2009

"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."

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