Wild Rice Casserole
- Serves 6.
- 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 lb. ground beef
- 2 (4-oz.) cans sliced mushrooms, drained
- 1 (4-oz.) can water chestnuts, drained and chopped
- 2 teaspoons soy sauce
- 1 teaspoon curry powder
- 2 cups shredded cheddar cheese
In a medium pot, bring chicken broth to a boil, and mix in 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 butter, and sauté onion until tender. Stir in ground beef, and cook until evenly brown. Mix in mushrooms, water chestnuts, soy sauce, and curry powder; continue to cook and stir until heated through.
Preheat oven to 350°. Mix beef mixture into rice mixture, and remove the bay leaves. Transfer to a 9×13-inch baking dish. Top with cheddar cheese. Bake 20 minutes until bubbly and lightly browned.