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| Wild Rice Baron |
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| Wild Rice Baron 2 cups wild rice 4 cups water 2lbs ground venison 1 cup mushrooms - any kind you like 1/2 cup chopped celery 1 cup chopped onion 1/4 cup soy sauce 1/2 tsp ground black pepper 3/4 cup slivered almonds 1 clove chopped garlic 1 cup cheddar cheese plus extra for topping. In a large, oven proof pan, cook the rice for 45 minutes or until done. Drain any extra water left after cooking. In a skillet brown the meat, add mushrooms, celery, and onion and sauté for another 10 minutes or so. Pour this into pan with rice. Stir in soy sauce, pepper and garlic. Stir in 1/2 cup of the almonds and the 1 cup of cheese. Bake at 350 for one hour, then top with the rest of the cheese and almonds and heat until cheese is melted and golden brown. This serves a lot and can easily be halved. As with all of my recipes, add or subtract as you like. Any kind of ground meat is good: beef, lamb, turkey. If you use one with more fat you may want to drain the meat before adding the rest of the ingredients. More celery and mushrooms is always good. Experiment with your tastes to get what you like, adding different veggies. I find that the meatier mushrooms work better. If we have a particularly good year with the morels, I like to use them. |
