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Ultimate (not)Wild Rice Bake

This dark and savoury Ultimate Wild Rice Bake will be a true treat in your recipe box. With flexible ingredients, this (not)Wild Rice Bake can fit anyone’s preferences. A forager’s specialty, from the wild or the grocer’s market, this dish is a unique treasure.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 cups boiling water
  • 1 cup Canadian Pure wild rice or other rice
  • 3 cups chicken broth
  • 1 1/2 tsp salt
  • 1 bay leaf
  • 1 tbsp chopped parsley
  • 2 tbsp soy sauce
  • 1/2 tsp curry powder
  • 1 tsp sage
  • oil or lard for frying
  • 1 onion, diced
  • 1 pound fresh mushrooms (wild if possible)
  • 1 pound lean ground or cubed beef (deer or moose if possible)
  • 1 cup grated sharp cheddar cheese

Equipment

  • frying pan
  • roaster or Dutch oven

Method
 

  1. Pour boiling water over the rice and let stand for 15 minutes. Stir and drain.
  2. In a frying pan heat the fat on medium/high. Brown onion. Add to roaster.
  3. Brown the mushrooms 1-2 minutes on each side. Add to roaster.
  4. Fry ground meat on medium heat until done or sear roast or cubed meat on medium/high 1-2 minutes on each side. Add to roaster, cubing the roast first.
  5. To the roaster, add the chicken broth, salt, parsley, bay leaf, soy sauce, curry powder and sage. Stir all together with meat, rice, mushrooms and onions.
  6. Bake for 1-1/2 hours at 350℉, until liquid is absorbed and rice is fluffy and tender. If it is not cooked, add more broth or water and cook till done.
  7. Stir well and then add cheese on top. Put back in the oven for another 15 minutes. Let wild rice stand uncovered for 10 minutes.
  8. Serve and Enjoy with a side salad or veggies.