Wild Rice Barron

    YIELD: 30 portions
    PORTION: 8 oz

    OVEN: 325°F
    BAKE: 45-60 min

    4 lbs ground round beef steak
    8 oz butter or margarine
    2 lbs fresh sliced mushrooms
    12 oz chopped onion
    6 oz chopped celery
    14 cups cooked wild rice
    4 oz soy sauce
    32 oz sour cream
    4 tsp salt
    1/2 tsp pepper
    8 oz diced pimento
    1 cup slivered almonds
    fresh parsley, garnish

Brown beef until juices run clear; drain.

Melt butter, sauté vegetables 8-10 minutes or until tender. Gently stir in wild rice and beef.

Combine soy sauce, sour cream, salt and pepper. Gently fold into rice mixture with pimento and 3/4 cup almonds. Reserve remaining almonds for garnish. Bake, unocvered, for 45-60 minutes or until thoroughly heated. Stir occasionally, adding water if necessary. Garnish with remaining almonds and fresh parsley.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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