Minnesota is know for a lot of things, some of them nice — its beautiful springs, summers and falls — and some not so nice — its long and sometimes brutal winters. One of the more appealing of aspect of the Gopher state, of which I am proud to call my home, is wild rice.
I’ve been acquainted with the aquatic cereal grain for some time now, and its appeal for me grows all the time. The other day, while visiting with my brothers Kevin and Chuck and my sister-in-law Lynn, the subject of wild rice came up. Kevin said he loved the wild rice hotdish that Lynn makes.
That got me in search of a simple recipe, which follows, and one that anyone who tries it is sure to enjoy.
Minnesota Wild Rice Hotdish
1 pound ground beef
1 cup celery, chopped
½ cup onion, chopped
1 cup wild rice, well rinsed
4 tablespoons soy sauce
2 cups cold water
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can mushrooms (optional)
Soak wild rice overnight. Brown ground beef, celery and onion in butter in large cast iron skillet. Drain and rinse wild rice and mix with other ingredients. Add to the ground beef mixture. Cook for 1 hour or so and then serve.