Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. uncooked wild rice | ||
| 4 c. water | ||
| 2 tsp. salt | ||
| 2 lbs. ground beef | ||
| 1 lbs. fresh mushrooms | ||
| ½ c. chopped celery | ||
| 1 c. chopped onion | ||
| ½ c. butter | ||
| ¼ c. soy sauce | ||
| 2 c. sour cream | ||
| ½ tsp. pepper | ||
| ¾ c. slivered almonds, plus additional for garnish, if desired |
Directions
- Cook wild rice in water with salt. Drain.
- Brown ground beef. Drain.
- In separate pan, saute mushrooms, celery and onion in butter for 5 minutes.
- In separate bowl, mix soy sauce, sour cream and pepper.
- Combine rice, ground beef and sauteed vegetable mixture with soy sauce/sour cream mixture. Toss lightly.
- Place in greased 3-quart casserole. Gently stir in almonds.
- Bake at 350 degrees for 1 hour, uncovered. Stir several times during baking, adding water if necessary.
- Garnish with additional almonds before serving.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 75mg
- Sodium: 740mg
- Total Carbohydrates: 25g
- Protein: 19g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 4%
0%
Iron 15%
0%
Calcium 8%
Recipe Source:
Hy-Vee Cookbook. Contributed by Bev Taylor of the Mount Pleasant IA store.