Wild Rice Hotdish (Dr Bob's)

By WSiefert

Ingredients

• 8 ounces (1-1/3 cups) Canoe or similar wild rice
• 1 Stick Butter
• 1 10 ounce package dry onion soup mix
• 1 8 ounce can sliced mushrooms
• 1 10-3/4 ounce can cream of mushroom soup
• 1 10-3/4 ounce can of cream of chicken soup
• 1 8 ounce can sliced water chestnuts
• 1 12 ounce can evaporated milk (you will only use half)
• 1 lb of cooked meat: Italian sausage, venison burger, pheasant, duck, chicken or hamburger

Preparation

Step 1

Step one:
Rinse the wild rice and boil for 15 minutes. Drain the rice and cover with water. Boil the rice until tender (about 20 Minutes), then drain and rinse the rice and set aside.

Step two:
While the rice is cooking, open all of the cans. Drain the mushrooms but conserve the liquid for use later. Drain and chop the water chestnuts. Cook the meat over medium heat in a Dutch oven. If poultry is used, dice the cooked meat. If burger or sausage is used, morselize the meat with a potato masher after cooking.

Step three:
In a skillet, melt the butter and saute the mushrooms and onion soup mix. Then add this mixture to the contents of the Dutch oven.

Step Four:
Add undiluted soups, water chestnuts, half of the can of evaporated milk and rice to the Dutch oven. heat until bubbling and then add conserved liquid (see step 2) as desired (I pour it all in). This dish may be kept warm and served from a crock pot on low setting if desired.