|
Wild Rice w/Beef Casserole
Ingredients:
2 lbs sirloin, cubed
2 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 c. chopped celery
2 c. sliced mushrooms
1 (7oz) package long grain wild rice mix or 1 1/3 c. wild rice mix
1 (8oz) can sliced water chestnuts, drained
2 (10oz) cans beef broth
2 tbsp soy sauce
1/2 c. slivered almonds, toasted
Directions:
Preheat oven to 350F. Brown steak in oil in a large deep dish skillet, about 6
minutes. Push steak to side of skillet. Add onion and garlic. sauté for 5 minutes.
Add celery and mushrooms. Sauté for 5 minutes. Add rice and water chestnuts; mix
well with steak and vegetables.
Add beef broth and soy sauce. Bring to boil. Pour into a lightly greased 3 qt.
casserole dish. Cover with foil.
Bake for 45 minutes or until rice is tender. Fluff with fork before serving. Sprinkle
with toasted almonds. Place in a serving bowl.
*****The entree can be prepared up to a day ahead and reheated in the microwave.
*****Substitute ground beef for the cubed sirloin for a super quick and easy
weeknight dinner at half the cost.
*****Great when served with cooked baby carrots.
|
