Wild rice sausage recipe easy - Casseroles

Author: Allen Foos  

We don’t grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Wild rice bake makes an easy, hearty meal out of a Northwoods classic casserole recipe.

Wild Rice With Sausage

Wild Rice With Sausage
This recipe is by Marian Burros and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Provided by: Marian Burros
Total time: 120 minutes
Yields: 8 servings
Number of ingredients: 6
  • 1 cup wild rice
  • 3 cups boiling water
  • 1 pound pork sausage, crumbled
  • Salt and freshly ground black pepper to taste
  • 2 large acorn squash, quartered lengthwise and seeded
  • 3 cups cooked Brussels sprouts or peas
  • Calories: 305 calories
  • Unsaturated Fat: 8 grams
  • Carbohydrate: 33 grams
  • Fat: 15 grams
  • Fiber: 5 grams
  • Protein: 14 grams
  • Saturated Fat: 4 grams
  • Sodium: 777 milligrams
  • Sugar: 2 grams
  • Trans Fat: 0 grams
How to cook:
  1. Pour boiling water over rice and let stand 10 minutes; drain.
  2. Cook sausage until most of the fat has been rendered; drain fat. Add sausage to rice and place in 9 by 13 inch baking dish or similar shallow casserole.
  3. Place squash quarters on top of sausage and rice; cover tightly and bake at 350 degrees for 1 1/2 to 1 3/4 hours. Just before serving, fill squash quarters with cooked Brussels sprouts.
Notes: Brown & Wild Rice with Sausage, Pepper and Parmesan, Ingredients · 1 cup Minute® Ready to Serve Brown & Wild Rice · 1 cup fresh baby spinach leaves · 1/4 cup cooked, crumbled sausage · 2 tbsp chopped, roasted red

Sausage & Wild Rice Bake

Sausage & Wild Rice Bake
Wild rice bake makes an easy, hearty meal out of a Northwoods classic casserole recipe.
Provided by: Land O'Lakes
Total time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 10
  • 1 (12-ounce) package sage-seasoned pork sausage
  • 3/4 cup uncooked wild rice
  • 3/4 cup uncooked brown rice
  • 1 rib (1/2 cup) celery, sliced
  • 1 small (1/2 cup) onion, chopped
  • 1 small (1/2 cup) red bell pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 2 (14.5-ounce) cans chicken broth
  • 1/2 teaspoon pepper
  • 1/2 cup sour cream
  • Calories: 330 calories
  • Fat: 14 grams
  • Saturated Fat: grams
  • Cholesterol: 35 milligrams
  • Sodium: 850 milligrams
  • Carbohydrate: 40 grams
  • Fiber: 4 grams
  • Sugar: grams
  • Protein: 13 grams
How to cook:
  1. Heat oven to 350°F.
  2. Cook sausage in 10-inch skillet over medium heat 5-7 minutes or until browned. Drain fat.
  3. Place cooked sausage into ungreased 2-quart casserole. Add all remaining ingredients except sour cream; stir to combine. Cover; bake 1 1/2-2 hours or until rice is tender. Stir in sour cream.
Notes: 5-ingredient wild rice pilaf with sausage and mushrooms, Deglaze the pan with sherry and let cook until most of it has evaporated. Add.

Wild Rice and Sausage Casserole

Wild Rice and Sausage Casserole
This recipe is bi-cultural if you will – pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one. We don’t grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River. Try this recipe – it is simple and delicious.
Provided by: The Fat Man
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 11
  • 1 lb pork sausage (your choice of hot or mild)
  • 1 cup wild rice (not cooked)
  • 1 cup white onion, diced
  • 3/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 1/2 cup bell pepper, diced (any color)
  • 1 (10 3/4 ounce) can cream of celery soup
  • water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • fresh black pepper (3 grinds (or more)
  • Calories: 622.5 calories
  • Fat: 39.8 grams
  • Saturated Fat: 14.6 grams
  • Cholesterol: 105.4 milligrams
  • Sodium: 1950.4 milligrams
  • Carbohydrate: 42.1 grams
  • Fiber: 4.5 grams
  • Sugar: 5.2 grams
  • Protein: 24.9 grams
How to cook:
  1. Preheat oven to 350 degrees.
  2. Wash wild rice several times under cold water until water runs clear. Set aside.
  3. Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
  4. In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
  5. Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
  6. Add salt and black pepper to taste.
  7. Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
  8. When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
  9. Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
  10. Cook until most liquid is absorbed, but not until casserole is dry, about an hour.
Notes: Wild Rice with Sausage and Mushrooms, Ingredients · 2/3 uncooked cup wild rice, rinsed and drained · 3 cups plus 1/2 cup chicken or turkey stock, homemade or canned · 2 T butter (see

Wild Rice and Sausage Casserole

Wild Rice and Sausage Casserole
Initially created as a stuffing for poultry, we enjoy this hearty, satisfying dish throughout the year as the main meal. The sharp, nutty flavor of Parmesan is a recent addition that rounds out the flavors beautifully. My original recipe called for a half cup of chopped pecans, but I more recently substituted water chestnuts which offer a welcome crunch. Feel free to use either option. Yield: about 6 cups
Yields: 0 servings
Number of ingredients: 12
  • 2/3 cup (4 1/2 ounces) wild rice blend (may substitute brown rice)
  • 1 pound turkey or pork sausage, casings removed
  • 8 ounces mushrooms, chopped (see notes)
  • 1 small onion, diced (about 1 cup)
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1 egg, lightly beaten (see notes)
  • 1/2 cup chopped water chestnuts (about half a 5-ounce can; see comments above)
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh minced)
  • 1/2 teaspoon each kosher salt and pepper
How to cook:
  1. Preheat oven to 350 degrees. Lightly grease a 2-quart casserole.
  2. To prepare the rice, bring 1 1/4 ounces of water to a boil in a small saucepan. Add the rice, cover, reduce heat, and simmer for 35-40 minutes or until the water is just absorbed. Remove from the heat and allow to sit, covered for 5 minutes. Fluff with a fork. (At this point, you may cool and then cover and refrigerate the rice for up to 2 days.)
  3. Heat a large skillet over medium heat and cook the sausage until evenly brown, crumbling the meat as it cooks. Remove to a mixing bowl.
  4. In the same skillet over medium heat, cook the mushrooms, onion, and celery until the mushrooms release their liquid and the vegetables are beginning to brown, about 8-10 minutes. Add the garlic for the last 30-60 seconds, stirring until you can smell it but it is not brown. (If the skillet seems dry at any point, add a drizzle of olive oil.) Remove from the heat, and allow to cool for a few minutes.
  5. To the sausage, add the cooked rice, mushroom mixture, parsley, egg, water chestnuts, Parmesan, thyme, salt and pepper.
  6. Mix until combined and then turn into the prepared baking dish.
  7. Bake for 15-20 minutes or until hot throughout. Garnish with additional parsley, if desired.
Notes: Tasty Brown & Wild Rice With Sausage & Mushroom Gravy, Ingredients · 1 cup Minute® Ready to Serve Brown & Wild Rice · 1 cooked pork sausage, diced · 1/2 cup sliced mushrooms · 1/2 cup coconut milk · 1 tsp Worcestershire
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