ONE-POT SAUSAGE & MUSHROOM WILD RICE
We've dressed up this one-pot wild rice dish with rich sausage, fragrant herbs, and earthy mushrooms. During the holidays, it can be a decadent alternative to traditional stuffing, but it's also a comforting and elegant dish for any time of the year.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
- Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
- Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.
Nutrition Facts : Calories 470, Carbohydrate 27 g, Cholesterol 85 mg, Fat 3, Fiber 3 g, Protein 18 g, SaturatedFat 13 g, ServingSize About 1 Cup, Sodium 850 mg, Sugar 4 g, TransFat 1/2 g
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
WILD RICE MUSHROOM CASSEROLE
"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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
Categories Pork
Time 1h30m
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Wash wild rice several times under cold water until water runs clear. Set aside.
- 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.
- In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
- 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.
- Add salt and black pepper to taste.
- Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
- 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.
- Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
- Cook until most liquid is absorbed, but not until casserole is dry, about an hour.
Nutrition Facts : Calories 622.5, Fat 39.8, SaturatedFat 14.6, Cholesterol 105.4, Sodium 1950.4, Carbohydrate 42.1, Fiber 4.5, Sugar 5.2, Protein 24.9
SAUSAGE AND WILD RICE CASSEROLE
You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.-Elsie Pritschau, Ravenna, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.
Nutrition Facts : Calories 252 calories, Fat 15g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 890mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
SAUSAGE AND WILD RICE CASSEROLE RECIPE
Provided by contessawannabe
Number Of Ingredients 7
Steps:
- Preheat oven to 350 Prepare rice according to package instructions, cooking for about 15 to 20 minutes. Rice should still be watery. Sauté the sausage until browned. Drain off the grease. Sauté the mushrooms in 3 T. butter. In casserole dish mix: rice, sausage, soup, mushrooms, almonds, salt, pepper and curry. (I sprayed my casserole dish with Pam.) Heat through in preheated oven about 30 to 45 min. Can be made up the day before and then cooked. If cold, bake longer. Serves six.
WILD RICE AND MUSHROOM CASSEROLE
Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.
Provided by Bayhill
Categories Rice
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
- Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
- Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
- Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.
SAUSAGE AND WILD RICE CASSEROLE
Make and share this Sausage and Wild Rice Casserole recipe from Food.com.
Provided by 4-H Mom
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook rice according to package directins.
- Meanwhile, brown sausage in a skillet, drain.
- Combine rice, sausage and remaining ingredients in a greased 2 quart casserole.
- Bake for 1 hour.
Nutrition Facts : Calories 320.6, Fat 22, SaturatedFat 8.6, Cholesterol 80.9, Sodium 510.1, Carbohydrate 6.2, Fiber 0.6, Sugar 2, Protein 23.6
CHICKEN, SAUSAGE AND WILD RICE CASSEROLE
One of my all time favorites! A wonderful blend of flavors. It is also a good recipe to freeze. I divide it in half, bake one and freeze one. Try it!!
Provided by lhbishop
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice as directed using chicken stock as water.
- Pull chicken from the bone and chop.
- Fry sausage and drain. (I rinse with hot water to reduce fat.)
- Saute onions.
- Add soup to onion and sausage and pour into casserole.
- Top with chopped chicken, then rice.
- Sprinkle with bread crumbs.
- Cook covered with foil. B.
- ake at 350* for 30 minutes.
Nutrition Facts : Calories 257.6, Fat 19, SaturatedFat 6.1, Cholesterol 68.2, Sodium 389.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 17.7
WILD RICE AND MUSHROOM CASSEROLE
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
Provided by Melissa Clark
Categories dinner, casseroles, grains and rice, main course, side dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
- Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
- In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
- Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
- In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
- Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
- In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
- Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams
SAUSAGE & RICE CASSEROLE
another one from mom, kids "love" this and it's easy! prep & cook time does not include browning of sausage or fixing rices
Provided by kdp4640
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a 9 X 13 pan.
- Bake at 350 degrees for 30 to 45 minutes.
- Sprinkle with shredded cheese as soon as comes out of oven.
- This is good served with a salad and French bread.
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