Wild Rice Hot Dish

Here's another take on the Minnesota hotdish. This one is a little out there are far as hotdishes go with its Asian flair.

(this one just didn't photograph very pretty)

This is based on a dish my mom used to make when I was a kid that l always really liked. The original recipe called for white rice but I though wild rice would give it a really good nutty flavor. I have to say my version came out pretty tasty but could still use a bit of tweaking or maybe I just missed the crunchy chow mein noodles my mom always served it with.

Wild Rice Hotdish

3 c crimini mushrooms, sliced
1 T unsalted butter
2 T all-purpose flour
1/2 t fresh thyme leaves
salt & pepper
3/4 c half & half
1 c chicken broth
1/2 lb lean ground beef
1 small onion chopped
1 c cooked wild rice
1/2 c water chestnuts
1 1/2 T molasses
3 T low sodium Soy sauce

Preheat oven to 350 F.

Put the mushrooms & butter in a saucepan over medium-high heat. Cook until the butter is melted & the mushrooms have softened. Stir in the flour, thyme & a generous amount of salt & pepper. Cook for one minute while stirring. Add the half & half & cook while stirring until thick & bubbly. Stir in the chicken broth & bring to a simmer. Use an immersion blender or regular blender to purée some of the mushrooms in the soup.

Brown the beef & onions. Mix with the wild rice & water chestnuts in a medium casserole dish with a cover. Stir in the molasses, soy sauce & mushroom sauce.

Bake covered for 30 minutes. Remove the cover & bake another 30 minutes. Good on its own or served over crispy chow mein noodles.

3 servings

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