Wild Rice Hot Dish

Name: Wild Rice Hot Dish
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 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

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

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.

Nutrition Facts

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

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

Reviews

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dzz1qy

Aug 20, 2012

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

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.