1 cup wild rice
1 medium yellow onion, diced
1 cup chopped carrots or parsnips
2 cloves garlic, finely minced
white button mushrooms, sliced
1 teaspoon seasoning salt
1/4 teaspoon pepper
2 teaspoons dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 bay leaf
1 1/2 pounds ground beef
(extra lean 90% or higher)
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 cups broth
1 cup wine
1/2 cup shredded cheddar
In a small bowl, cover the wild rice with cold water and let it soak for 15 minutes while you prepare the rest of the dish.
Preheat the oven to 350 degrees.
In a large oven proof skillet (12-inch) over medium heat, brown the ground beef with the salt and pepper, onion and garlic until no longer pink. Add the carrots (parsnips). Cook, until the carrots for about 5 mintues. Then add mushrooms, cook about 5 minutes.
Sprinkle the flour over the vegetables and stir to combine. Continue stirring and cook the mixture for about 1 minute over medium heat until it is cooked and golden.
Slowly pour in the broth, wine and milk and whisk to incorporate. Add the seasoning salt, pepper, parsley, thyme and paprika and bay leaf. Stir to combine.
Drain the wild rice. Stir it in to the sauce with the browned hamburger.
Cover the pan tightly with foil (or oven proof lid) and bake for 1 1/2 hours. (if donít have lard oven proof pan put in baking dish)
Remove the foil, sprinkle with the cheese and bake for another 10-15 minutes until the cheese is golden and toasted and the rice is tender. Serve immediately.