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Wild Rice Hot Dish

 Wild Rice Hot Dish
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.
8-12 ServingsPrep: 15 min. + standing Bake: 2-1/2 hours


  • 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


  • 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.

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Wild Rice Hot Dish (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.