wild rice barron
  • 2 pounds ground beef
  • 1 8-ounce can mushrooms, drained
  • ½ cup chopped celery
  • ½ cup shredded carrots
  • 1 cup chopped onions
  • ½ cup butter
  • 2 cups sour cream
  • ¼ cup soy sauce
  • 2 teaspoons salt
  • ¼ teaspoon pepper
  • 6 cups Chieftain's Premium Dry Roasted Wild Rice, cooked
  • ½ cup slivered almonds
  • Parsley sprigs, optional

     Preheat oven to 350°. Brown beef; set aside. Saut mushrooms, celery, carrots and onions in butter 5-10 minutes. Combine sour cream, soy sauce, salt and pepper. Add wild rice, beef, sauted vegetables and almonds. Toss lightly. Place mixture in a lightly greased 3-quart casserole. Bake 1 hour. Stir several times during baking, adding more water if needed. Garnish with almonds and parsley. 10-12 servings.