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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. 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:
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.
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