Wild Rice and Ground Beef Chow Mein, What?? So Not Chinese food?? Who puts wild rice and ground beef in Chow Mein?? I might have better named this recipe Wild Rice Chinese Casserole or All American Wild Rice Chinese Hot Dish, but again who puts wild rice and ground beef in Chinese Cuisine? That would be me! It’s my rendition of an old time favorite recipe that has been tweaked over the years to combine wild rice and ground beef hot dish over Chinese noodles and topped off with soy sauce. This recipe could stand to have crack somewhere in the title because once you dig in you just can’t stop.
This is a great family meal or your next potluck favorite! It’s so freaking delicious you’ll find yourself running for seconds!
The first time I ever had ground beef and rice hot dish over Chinese noodles was many years ago when I was in high school. I was at a friend’s house and her mom just threw all the ingredients into a roaster pan and baked it in the oven for hours. Back then it was made with plain white rice and while I loved this dish I thought it needed something more. So, I started tweaking the recipe to fit my own taste. I started experimenting with different types of rice and a quicker way to cook it and get it in my belly! Now if you don’t mind waiting for hours for your dinner than the old-fashioned way of making this dish works just fine. However, if you need dinner like right now or are craving just some good old comfort food than this dish is perfect! You can have this little pot o crack dish done in under an hour! It’s a perfect fall and winter comfort food, but also taste great on a rainy summer day!
- Serves: 8
- Calories: 282
- Fat: 5g
- Saturated fat: 1.7g
- Carbohydrates: 35.9g
- Sugar: 1.3g
- Sodium: 168mg
- Fiber: 1.9g
- Protein: 22.3g
- Cholesterol: 51mg
- 1 cup raw white rice = 2 cups cooked
- 1 cup raw wild rice = 2 cups cooked
- 1 lb ground beef - browned
- 5 stalks celery chopped
- 1 small white onion chopped
- 2 cloves garlic minced
- 1 10.5 oz can cream of mushroom soup
- 1 cup water
- 1 pkg of your favorite crunchy Chinese noodles
- 1 tablespoon olive oil
- soy sauce to taste
- Start by preparing rice in two separate pans.
- In a small pan bring 1 cup of white rice and 2 cups of water to a boil. No need to stir rice, once you bring to boil turn burner off and let sit for 10 to 15 minutes.
- In another small pan bring 1 cup of wild rice and 3 cups of wild rice to a boil, then let simmer for 15 minutes.
- While rice is cooking start chopping garlic, onion and celery
- Heat up 1 tablespoon of olive oil in a frying pan and add celery, onion and garlic. Saute for about 5 minutes and then add ground beef and brown.
- Once beef is browned add in both the white and wild rice, cream of mushroom soup and 1 cup of water. Stir until completely mixed.
- Continue to cook on medium heat for 20 minutes, stirring occasionally.
- Serve over a bed of your favorite crunchy Chinese chow mein noodles and top off with soy sauce to taste.
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