Black Tie Hotdish

YIELD: 25 5 oz. servings

OVEN: 350°F
BAKE: 40 min.

Minnesota Wild Rice
13 oz.
8 cups
Cook wild rice using one of the following methods. Drain: set aside. (Note: cooked wild rice will keep 1 week in cooler or 6 months in freezer.)
Range: Combine in heavy stock pot, cover and bring to a boil. Reduce heat and simmer 45-55 minutes or until grains just start to open.
Steamer: Combine in shallow steamer pan(s). Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
Onion, chopped
85% Lean Ground Beef
Thompson's Black Tie™
Medium'n Spicy Sauce
Sour cream
Corn, broccoli & sweet red
peppers frozen medley
Shredded mild cheddar
4 Tbsp.
2 cups
2 lbs.
1 tsp.
13 oz.

16 oz.
32 oz.

8 oz.
1. Melt butter and saute onion. Add beef and salt; brown

2. Stir in "Medium'n Spicy Sauce" and sour cream. Add wild rice (prepared above), vegetables and 1 1/3 cups cheese; mix lightly.

3. Place in 12x20x2-inch baking pan; top with remaining cheese. Cover and bake 35 minutes. Uncover and continue baking 5 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page