Grandma’s Wild Rice

My Grandma makes this AMAZING wild rice every year for Christmas.  Really, it’s amazing.  Probably has something to do with all of the butter that’s in it.  But since we only eat it once a year, I can deal with that fact.  It’s kinda a  super top-secret recipe, but I’m going to share it with you anyway

Here’s what you’ll need:
1 cup black wild rice
1 package Lipton onion dry soup mix
1 stick of butter - softened
2 (8 or 12 oz) cans mushrooms and their juice
1 can cream of mushroom condensed soup
3 cups chicken broth
1 pound ground beef, browned and drained
1/2 c slivered almonds
1 can water chestnuts, drained

• Put rice in a large bowl and add enough water to cover the rice well.  Soak for at least 4 hours or overnight.
• Drain water from rice.
• Mix all ingredients together.
• Spread in a 10×15″ glass baking pan.
• Bake for 2 hours at 350 degrees F.

This recipe can also be baked a day in advance and then re-heated in the oven if you are short on oven space or time the day of.

Serves 8