BBQ Hotdish
| Minnesota Wild Rice Water | 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. |
| Butter Onion, chopped 85% Lean Ground Beef Salt BBQ Sauce Sour cream Corn, broccoli & sweet red peppers frozen medley Shredded mild cheddar cheese | 4 Tbsp. 2 cups 2 lbs. 1 tsp. 13 oz. 16 oz. 32 oz. 8 oz. | 1. Melt butter and sauté onion. Add beef and salt; brown 2. Stir in BBQ 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. |
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council