Wild Rice Casserole Recipe

  • 2 cups boiling water
  • 1 cup wild rice, washed
  • 1 can (101/2 ozs) beef bouillon or consomme
  • 1 can (4 ozs) mushroom pieces, undrained
  • 1/2 cup water
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon smoke salt
  • 1/4 teaspoon pepper
  • 1 small bay leaf, crumbled
  • 1 small onion, chopped
  • 2 tablespoons fat or oil
  • 1 pound ground beef

Pour the boiling water over the wild rice, cover, and let stand 15 minutes. Drain. Add bouillon, mushrooms, liquid from mushrooms, %2 cup water, garlic salt, smoke salt, pepper, and bay leaf.

Pan-fry onion in fat in a skillet, add beef and cook and stir until crumbly and all pink color of meat disappears. Add to rice and pour into a 2quart casserole. Bake, covered, in a slow oven (3257) 30 minutes. Uncover and bake 30 minutes more, or until liquid is absorbed by the rice. Serve hot.

Yield: 6 to 8 servings.