Wild Rice Hot Dish

• 3 cups boiling water
• 1 cup wild rice
• 1-1/2 pounds ground beef
• 1 medium onion, chopped
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 cans (4 ounces each) sliced mushrooms, undrained
• 1 can (28 ounces) bean sprouts, drained
• 1 can (10-1/2 ounces) condensed beef broth
• 1-1/3 cups water
• 1/4 cup soy sauce
• 1 bay leaf, crushed
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon each celery salt, onion salt, poultry seasoning, garlic powder, paprika and pepper
• 1/8 teaspoon dried thyme
• 1/2 cup sliced almonds

1. In a large bowl, pour water over rice; let stand for 15 minutes. Drain and set aside. In a skillet, brown ground beef and onion. Drain; add to rice with remaining ingredients except almonds. Transfer to a 13-in. x 9-in. baking dish. Cover and bake at 350u0b0 for 2 hours. Sprinkle almonds on top; bake, uncovered, 30 minutes longer.

boiling water, wild rice, ground beef, onion, condensed cream, mushrooms, bean sprouts, condensed beef broth, water, soy sauce, bay leaf, parsley flakes, celery salt, thyme, almonds

Taken from www.tasteofhome.com/recipes/wild-rice-hot-dish/ (may not work)