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Wild Rice Barron

November 17, 2009


~ Patty ~


This has been with us since 1979 as a dinner hot dish and a Thanksgiving side with a slight variation.  It comes from Minneapolis Star & Tribune’s Mary Hart and her “Favorite Recipes” cookbook.

She says in her introduction to this dish:

“Wonderful! That’s my description of this baronial company casserole. I keep a large portion constantly in my freezer as an emergency dish. The recipe came from Mrs Donald Barron, Theif River Falls, Minn., who knows more about wild rice and how to cook it than anyone I’m aware of. She won a prize in a contest with this recipe, and the dish has become one of my 10 favorites. If you want the rice kernels to pop, precook the rice for an hour.”

She’s absolutely right. We LOVE this dish!

Wild Rice Barron

2 c wild rice

4 c Chicken Broth

2 lb lean ground beef

1 lb fresh mushrooms

1 c chopped celery

2 c chopped onion

1/2 c butter

1/4 c soy sauce

2 c sour cream

kosher salt to taste

1/4 tsp pepper

1 c toasted slivered almonds (save some for garnish)

Gently cook wild rice in chicken broth (covered) for 45 minutes. Drain if necessary. Brown ground beef. Rinse mushrooms, cut off tips of stems, slice caps and sauté with onions and celery in butter for five minutes.

Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, onion, mushrooms and celery mixture and almonds. Toss lightly. Place mixture in a lightly greased three – five quart casserole.

Bake in moderate oven (350 degrees) for about an hour, uncovered. Add water if needed and season to taste. Stir several times. Garnish with reserved almonds. Serves 12 to 16.


For a great Thanksgiving side just omit the ground beef and add:

1 can of sliced waterchesnuts

1 cup of diced celery in with the diced onions

2-3 cups sliced mushrooms

16 Comments leave one →
  1. November 17, 2009 4:33 pm

    This sounds interesting. I made the lentils and jasmine rice last night..BIG hit..everyone loved it..much thanks.

  2. November 17, 2009 10:11 pm

    wow this picture looks like its right in front of me amazing….

  3. November 17, 2009 10:25 pm

    lovely photo and recipe! yum!

  4. November 18, 2009 1:25 am

    Looks and sounds fantastic. This is probably great as a pot lock.

  5. November 18, 2009 8:04 am

    Where do you find raw wild rice?
    This looks like something my husband would woof down. I want to give it a try.

    • foododelmundo permalink*
      November 18, 2009 11:44 am

      hey there Miranda! It’s just regular Wild Rice I don’t know why Patty put raw in front of it – I’m going to go delete it. Thanks!

      • pat permalink
        November 18, 2009 2:29 pm

        The word ‘raw’ was probably used to differentiate from ‘cooked’ for the wild rice. At any, rate it was as written in the original recipe. But, that was way back in 1979 and what did we know then?
        Perhaps using the term ‘uncooked’ would solve the problem.

        • foododelmundo permalink*
          November 18, 2009 3:23 pm

          HI PATTY!!!!

        • Catherine Hagen permalink
          October 29, 2011 7:54 pm

          Hi,this is my mother’s (Gladys Barron) prize winning recipe,developed from 40 years of family wild rice farming.It is the BEST of hundreds of recipes.Hope you’ve tried it.No pun intended w/wild rice BARON developed by Gladys BARRON! Thanks Cathy

  6. November 19, 2009 5:37 pm

    very interesting rice!
    simply love the idea of cooking it with sour cream.

  7. November 21, 2009 4:33 pm

    It’s a shame we don’t celebrate Thanksgiving here 🙂 anyway, I’ll definitely save this recipe as I’ve been looking for more recipes with wild rice!!

  8. Emma permalink
    November 23, 2009 10:52 pm

    WOW That makes me hungry!!!!!!!

  9. November 25, 2009 5:11 pm

    I like just about anything made with ‘wild rice’, although it is not rice whatsoever.

    Fortunately the Native Americans discovered and harvested this delicacy so that now all the intenet ‘bloggers’, few of whom are American, can promote it.

  10. November 26, 2009 10:27 am

    Looks delicious!

  11. November 28, 2009 5:35 pm

    Nice use of the wild rice!

  12. December 14, 2009 4:27 am

    It’s my first visit, but I really like this site.. 😀

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