Tuesday, November 15, 2011
Yep, Green Bay played Minnesota last night. The Badgers played the Gophers, too, for the prize they call Paul Bunyan's Ax. Saturday night Amigo and I had a wild rice dish to invoke the taste of Minnesota.
1 lb. lean ground beef
1 cup Minnesota wild rice, uncooked
1/2 lb. fresh muchrooms, sliced (optional)
1/2 cup green pepper, chopped
1/2 cup onion, chopped
3 Tablespoons soy sauce
2 teaspoons beef bouillon mix
1 1/2 cup water
Rinse and soak wild rice in hot water for up to three hours. Drain.
In a four quart saucepaan, cover rice with water. Bring to a boil and simmer for 20 minutes. Drain any excess water.
Brown ground beef in a nonstick skillet. Drain any fat or juices. Combine cooked ground beef with remaining ingredeitns in a large casserol dish. Mix thoroughly.
Cove and bake one hour at 350 degrees F. Uncover and bake 15 additional minutes.
Serves 6. Amigo and I had a lot left over.
Daisy's comments: I also added a diced chili pepper, one of the last from my garden. It spiced up the mix considerably. The final result was rather monochromatic. Delicious, but not much to decorate a plate. Next time I'll add something with more color. Various peppers, perhaps, or corn or peas (frozen from the garden or Farmers' Market, of course) would make this look as good as it tastes.
One more addition: this wild rice dish with its flavor and its beef made a great addition to potato soup. Potato and beefy wild rice soup; easy and delicious. I'm packing some in my lunch tomorrow.Stumble It!