2/3 C. wild rice, Bistro Blend, or Bountiful Barley Blend simmered in 4 C. water for 35 minutes or until tender, drain.
Sauté in butter:
1 chopped onion
1/2 C. chopped green pepper
1/2 C. chopped celery
Add 1 lb. ground beef and brown
Then add the rice
1 can cream of mushroom soup
1 can sliced, drained water chestnuts
1 can drained bamboo shoots
1/4 C. soy sauce
No additional salt
Bake in 350* until hot and bubbly. Stir as needed.
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