Wild Rice Barron
- 2 cups sour cream
¼ cup soy sauce
2 tsp salt
¼ tsp pepper
2 lbs lean ground beef
1 can (8 oz) sliced mushrooms, drained
½ cup chopped celery
1 cup chopped onion
½ cup butter
6 cups cooked wild rice
½ cup sliced almonds, divided
fresh parsley, garnish
In large bowl, whisk sour cream, soy sauce, salt, and pepper; set aside. In large skillet, brown beef; set aside. In same skillet, sauté mushrooms, celery, and onion in butter 5-10 minutes. Stir in wild rice, 6 tbsp almonds, beef, and sour cream mixture; heat through. Garnish with remaining almonds and parsley.
Note: may be placed in lightly greased 3-qt casserole and baked 1 hour at 350°F. Stir several times during baking; add water if necessary.10-12 servings
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