• 1/2 Cup finely diced Celery
  • 1/2 Cup finely diced Onion
  • 1-1/2 cup KC’s Best Wild Rice
  • 2 (10oz. cans) cream of Mushroom Soup
  • 1 (10oz. can) cream of Celery Soup
  • 1 (4oz. can) sliced Water Chestnuts (optional)
  • Well browned hamburger
  • Salt, Pepper, & Garlic to taste

Sauté the celery and onion in oil.

Add the browned hamburger.

Rinse wild rice well and cook in 7 to 8 cups water until done at least 20 minutes.

Mix all ingredients together and add the soups and water chestnuts.

Season to taste.

Bake at 325° for 1 to 1-1/2 hours.

This Recipe is great using any of the following Wild Rice varieties:

  • Canadian Lake Wild Rice
  • Extra Fancy Long Grain Wild Rice
  • Minnesota Cultivated Soup Grade Wild Rice
  • 100% Hand Harvested Wild Rice