Wild Rice and Beef Casserole

SUBMITTED BY: mommytutu PHOTO BY: RueBarbe

"This is a nice alternative to wild rice and chicken dishes. It is easy, and everyone loves it."

PREP TIME	15 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

3 cups chicken broth
3/4 cup uncooked wild rice
1 1/4 cups uncooked brown rice
2 bay leaves
1/2 cup butter
1 medium onion, chopped
1 pound ground beef
2 (4 ounce) cans sliced mushrooms, drained
1 (4 ounce) can water chestnuts, drained and chopped
2 teaspoons soy sauce
1 teaspoon curry powder
2 cups shredded Cheddar cheese

READ REVIEWS (25)

DIRECTIONS

In a medium pot, bring the chicken broth to a boil, and mix in the wild rice, brown rice, and bay leaves. Reduce heat to low, cover, and simmer 45 minutes, until most of the broth has been absorbed.
In a skillet, melt the butter, and saute onion until tender. Stir in the ground beef, and cook until evenly brown. Mix in the mushrooms, water chestnuts, soy sauce, and curry powder, and continue to cook and stir until heated through.
Preheat oven to 350 degrees F (175 degrees C).
Mix the beef mixture into the rice mixture, and remove the bay leaf. Transfer to a 9x13 inch baking dish. Top with Cheddar cheese.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

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REVIEWS

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Reviewed on Jul. 30, 2004 by CONNIE69

This one I will make again and again. The only thing I will do different the next time is to add half a layer of cheese between the meat and rice mixture in the casserole dish. Good tasting dish.

10 users found this review helpful

Reviewed on Apr. 17, 2006 by CKEH

Wonderful. I layered the cheese as someone suggested; used some peas instead of water chestnuts (did have any on hand). Will make this again--tomorrow night with the water chestnuts. This is one of those recipes you can 'tweak' anyway you like!

6 users found this review helpful

Reviewed on Jul. 29, 2006 by Corrina

Really good. I was a little apprehensive about the cheddar-curry combo but it worked really well. Other than adding a 1/2 tsp corriander and I used turkey instead of beef, I followed the recipe exactly. It did leave little buttery pools on the plates. A whole stick of butter is really a lot but I think it was an imperative part of the flavor. Perhaps the fat/flavor could come from something a bit more solid... maybe mayo. I may give that a try. But I would make this again as is. ADDENDUM: Since this review I have made this several times. My fourteen-month-old LOVES this!! We can't keep her bowl full!! My parents and my in-laws (completely opposite tastes) all love it!!

4 users found this review helpful

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