Wild Rice Hotdish

12/30/17: I made this again and for some reason it was really blah. I would recommend adding some garlic powder, perhaps ground red pepper or flakes and other seasonings to give it more flavor and zip.

Coming from Minnesota, I had to add a hotdish!


  • 1 cup rice (I use Minute Multi Grain Medley because it's got the lowest carb count I've found thus far)
  • 8 oz sliced portabella mushrooms, sliced
  • 1/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1 lb lean ground beef (93/7 lean)
  • 1 can cream of mushroom soup - low sodium
  • 36 oz chicken broth (I use organic, free range, low sodium)
  • Salt
  • Pepper
  • Paprika


  1. Preheat oven to 350 deg. F
  2. Brown beef. Drain. Set aside
  3. Saute mushrooms, celery and onion
  4. Combine beef, mushrooms, celery and onion in large bowl. Add rice, cream of mushroom, chicken broth and spices.
  5. Pour into casserole dish and bake for 1-1/2 hours


210 calories, 9.9g total fat, 53.5mg cholesterol, 662.3mg sodium, 216.4mg potassium, 11.6g total carbs, 18.3g protein