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