Rating: 4 stars
68 Ratings
  • 5 star values: 29
  • 4 star values: 26
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2

This is a nice alternative to wild rice and chicken dishes. It is easy, and everyone loves it.

Recipe Summary

cook:
1 hr 15 mins
total:
1 hr 30 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pot, bring the chicken broth to a boil, and mix in the wild rice, brown rice, and bay leaves. Reduce heat to low, cover, and simmer 45 minutes, until most of the broth has been absorbed.

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  • In a skillet, melt the butter, and saute onion until tender. Stir in the ground beef, and cook until evenly brown. Mix in the mushrooms, water chestnuts, soy sauce, and curry powder, and continue to cook and stir until heated through.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix the beef mixture into the rice mixture, and remove the bay leaf. Transfer to a 9x13 inch baking dish. Top with Cheddar cheese.

  • Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts

472 calories; protein 20.6g; carbohydrates 29.3g; fat 30.6g; cholesterol 95mg; sodium 488.3mg. Full Nutrition
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