65 Ratings
  • 5 star values: 29
  • 4 star values: 23
  • 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.

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Ingredients

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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

472 calories; 30.6 g total fat; 95 mg cholesterol; 488 mg sodium. 29.3 g carbohydrates; 20.6 g protein; Full Nutrition


Reviews (53)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/30/2004
This one I will make again and again. The only thing I will do different the next time is to add half a layer of cheese between the meat and rice mixture in the casserole dish. Good tasting dish. Read More
(39)

Most helpful critical review

Rating: 1 stars
03/10/2011
I was skeptical of the curry and cheese combination as many other reviewers mentioned. But they insisted that it was great and should be tried. I really should have gone with my gut on this one--one bite of this was one bite too much. I do like the idea of a casserole that combines beef with wild rice and brown rice but the flavoring was way off. You gotta think there's a reason that curries topped with cheddar cheese have not taken off in fusion restaurants across the nation. Read More
(6)
65 Ratings
  • 5 star values: 29
  • 4 star values: 23
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
07/30/2004
This one I will make again and again. The only thing I will do different the next time is to add half a layer of cheese between the meat and rice mixture in the casserole dish. Good tasting dish. Read More
(39)
Rating: 5 stars
04/17/2006
Wonderful. I layered the cheese as someone suggested; used some peas instead of water chestnuts (did have any on hand). Will make this again--tomorrow night with the water chestnuts. This is one of those recipes you can 'tweak' anyway you like! Read More
(21)
Rating: 4 stars
10/08/2006
I took the advice of several folks and added extra soy sauce (upped to 3 tbsp.) so the recipe didn't get too dry however I found that the fresh mushrooms I used probably would have compensated enough and it was a bit "juicy". I didn't mind as the extra flavor from the soy sauce was wonderful. I upped the seasoning (curry) to 2 tsp. but that really was a bit too much. The curry overpowered many of the other flavors. I will use 1 1/2 tsp next time and that should be just right. Also I used sharp cheddar (my preference in cheese). I found that the cheese really brought the flavors together and was necessary in each bite - it really made teh flavors "pop". I did add some to the mixture but not nearly enough. I will likely use the 2 c. called for in the mixture next time and only a light sprinkle on the top of a little extra (maybe 1 c. if that much). I will cook the wild rice for an hour on the stovetop next time as mine was a little chewy even after baking (the wild rice I use - directions say cook for 1 hour). Over all this is a very filling meal - good comfort food for fall/winter. Will definitely make again! Yum! Read More
(21)
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Rating: 4 stars
07/29/2006
Really good. I was a little apprehensive about the cheddar-curry combo but it worked really well. Other than adding a 1/2 tsp corriander and I used turkey instead of beef I followed the recipe exactly. It did leave little buttery pools on the plates. A whole stick of butter is really a lot but I think it was an imperative part of the flavor. Perhaps the fat/flavor could come from something a bit more solid... maybe mayo. I may give that a try. But I would make this again as is. ADDENDUM: Since this review I have made this several times. My fourteen-month-old LOVES this!! We can't keep her bowl full!! My parents and my in-laws (completely opposite tastes) all love it!! Read More
(10)
Rating: 5 stars
01/23/2008
Absolutely excellent!! Every time I make it it disapears. You could add bacon if wanted. Heck who doesn't like bacon. Be creative. The curry powder is a must though. It really give a unique flavor so don't ever thing of leaving that out. It would not be the same. Donna-Minnesota. Read More
(9)
Rating: 4 stars
12/31/2005
I followed this recipe with only a few minor alterations: fresh mushrooms and since I didn't have water chestnuts I threw in a cup of corn. It was mildly flavoured. Next time I would use a bit less butter. I will make this again as even my husband who only likes white rice went for seconds. Read More
(7)
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Rating: 1 stars
03/10/2011
I was skeptical of the curry and cheese combination as many other reviewers mentioned. But they insisted that it was great and should be tried. I really should have gone with my gut on this one--one bite of this was one bite too much. I do like the idea of a casserole that combines beef with wild rice and brown rice but the flavoring was way off. You gotta think there's a reason that curries topped with cheddar cheese have not taken off in fusion restaurants across the nation. Read More
(6)
Rating: 5 stars
01/19/2006
YUMMY! We just loved this and we gobbled up all the leftovers - in fact I'm surprised there weren't any fights! I did make this w/ ground turkey instead of ground beef fresh mushrooms and I added a bit extra spice and soy. Awesome - thanks!!! Read More
(6)
Rating: 4 stars
09/28/2007
This is a good weeknight meal; it's so quick and easy to prepare. I used leftover cooked wild rice and it worked fine. I don't care for curry so didn't use it. I didn't have mushrooms so used peas instead; also added minced fresh garlic and a touch of ground ginger and a can of sliced bamboo shoots. I'm glad I did as others suggested and added a layer of cheese in the middle of the beef mixture and used a few more Tablespoons of soy. Thanks for a quick and easy base recipe I will use again. Read More
(5)