Wild Rice Casserole
Sometimes I just get hungry for a hearty, comfort food like this easy Wild Rice Casserole that can be made in a slow cooker or an instant pot. This simple recipe is made with all pure food including onions, celery, mushrooms and broth to provide you excellent health benefits! Plus, it makes a lot so you can enjoy leftovers!
WILD RICE CASSEROLE
2 cups wild rice, soaked overnight (see instructions below)
1 pound ground beef
1 medium onion, chopped
1 cup chopped celery
1 cup sliced mushrooms
4 cups chicken or beef broth
1-1/2 teaspoons sea salt
1/4 teaspoon pepper
Begin soaking wild rice 8 to 12 hours before cooking.
Rinse 2 cups rice and place in medium bowl. Add 4 tablespoons yogurt (or lemon juice) and 4 cups warm water. Let sit overnight. Drain and rinse again. Check out this website for more information on soaking grains http://thenourishinghome.com/2012/03/how-to-soak-grains-for-optimal-nutrition/.
I like to prep as much as possible the night before by chopping veggies when I begin soaking rice. 
Place ground beef, onion and celery in instant pot.
Use the sauté setting without the cover.
Cook until partially brown.
Add wild rice and remaining ingredients.
Secure cover and cook 30 minutes on the Manual setting.
It is important to allow pressure to release naturally 20 to 30 minutes. Then, using a long handled wooden spoon, move valve to “venting” position to release any remaining pressure. (The longer it sits, the more flavorful it becomes as broth is absorbed.)
Makes 8 servings
VARIATION:
To make this recipe in a slow cooker, soak rice overnight as directed. Brown ground beef, onion and celery in a large skillet. Place all ingredients in a slow cooker and cook 3 to 4 hours on high.
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