Dottie’s Wild Rice Baron

This recipe originally appeared in the local paper. I named it after a woman I used to work with who gave it to me. She died from cancer many years ago. I now work in the unit that she used to be in. I make it each year for the Christmas potluck at work. It is a nice way of remembering her during the holidays.

2 c. raw wild rice
4 c. water
2 tsp. salt
2 lb. ground beef
1 lb. mushrooms (fresh)
1/2 c. celery, chopped
1 c. onion, chopped
1/2 c. butter
1/4 c. soy sauce
2 c. sour cream
2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds (save some for garnish)

1. Gently cook wild rice in water and 2 tsp. salt (covered) for 45 min. Drain, if necessary.
2. Brown ground beef.
3. Rinse mushrooms, cut off tips of stems, slice caps and sauté with onions and celery in butter for 5 minutes.
4. Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, onion, mushrooms and celery mixture and almonds. Toss lightly.
5. Place mixture in lightly greased, 3-quart casserole. Bake in moderate oven (350 F) for about an hour, uncovered. Add water, in necessary, and season to taste. Stir several times. Garnish with reserved almonds.