Ingredients
½ cup chopped celery
1 medium onion, chopped
1 red bell pepper, chopped
1 green onion, chopped
3 Tbsp. shortening
2 cups diced lunch meat
½ tsp. Worcestershire sauce
¾ cup uncooked wild rice
¼ tsp. salt
½ tsp. pepper
2 chicken/beef bouillon cubes dissolved in 2 cups boiling water
1 small can mushrooms
Instructions
- Brown onion, celery and peppers in shortening for 5 minutes.
- Add meat and brown for 5 minutes.
- Add water and bouillon cubes, Worcestershire sauce, rice, salt and pepper. Mix well and bring to a boil.
- Pour into a buttered casserole dish and cover.
- Bake for 40 minutes in 375°F oven.
- Remove from oven and add mushrooms.
- Return to oven and bake for 10 more minutes.
Source
- Recipe and Photo: Oneida Traditional & Healthy Foods for Our Community Cookbook
- Nutrition and Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
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