Taste of Home
Wild Rice Hot Dish
TOTAL TIME: Prep: 15 min. + standing Bake: 2-1/2 hours
YIELD: 12 servings.
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.
Ingredients
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3 cups boiling water
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1 cup wild rice
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1-1/2 pounds ground beef
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1 medium onion, chopped
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2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
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2 cans (4 ounces each) sliced mushrooms, undrained
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1 can (28 ounces) bean sprouts, drained
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1 can (10-1/2 ounces) condensed beef broth
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1-1/3 cups water
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1/4 cup soy sauce
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1 bay leaf, crushed
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1 tablespoon dried parsley flakes
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1/4 teaspoon each celery salt, onion salt, poultry seasoning, garlic powder, paprika and pepper
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1/8 teaspoon dried thyme
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1/2 cup sliced almonds
Directions
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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.
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