Servings: 8

Mom's Version: subheading: Mom's Version:
1 cup wild rice 1 cup wild rice
2 cups water 2 cups water
1 tsp salt 1 tsp salt
1 4oz can mushrooms (optional) 1 4oz can mushrooms (optional)
¾ cup white rice ¾ cup white rice
½ cup milk ½ cup milk
2 stalks celery 2 stalks celery
1 onion 1 onion
Salt and pepper to taste Salt and pepper to taste
2 cans cream of mushroom or celery soup 2 cans cream of mushroom or celery soup
 
Vi Hague's Version: subheading: Vi Hague's Version:
1 cup wild rice 1 cup wild rice
2 cup water 2 cup water
1 tsp salt 1 tsp salt
1 lb ground beef 1 lb ground beef
8 oz mushrooms 8 oz mushrooms
¼ cup chopped celery ¼ cup chopped celery
½ cup chopped onion ½ cup chopped onion
¼ cup butter ¼ cup butter
2 Tbs soy sauce 2 Tbs soy sauce
1 cup sour cream 1 cup sour cream
½ tsp pepper ½ tsp pepper

Vi's Instructions: subheading: Vi's Instructions:
Cook wild rice in water and salt for 45 minutes.
Brown ground beef. Saute mushrooms, celery, and onions in butter for 5 minutes.
Combine soy sauce, sour cream, salt, and pepper.
Add cooked wild rice, beef, and vegetable mixture. Toss lightly and place in 2 quart casserole dish.
Bake uncovered for 1 hour at 350°. Stir and add water as necessary.

Adding bacon is delicious too.  Adding bacon is delicious too.