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 SAUSAGE AND MUSHROOMS
Wild Rice with Sausage and Mushrooms could be a gluten-free stuffing idea for Thanksgiving, or just serve it as a side dish any time of year.
Provided by Kalyn Denny
Categories Side Dishes
Time 2h2m
Number Of Ingredients 9
Steps:
- In saucepan combine wild rice and 3 cups stock. (Original recipe added salt, but I didn't think it needed it.)
- Bring to a gentle simmer, cover, and cook until rice is tender, about 60 minutes. or longer if the rice has been stored for a while. (I cooked the wild rice at the lowest possible simmer, in a pan with a very tight fitting lid. You will probably need to check after a few minutes, and possibly add some water during the cooking time, depending on how old the wild rice is, how tight the lid is on your pan, and how low your stove burner goes.)
- Rice should be tender to the bite with some grains starting to break apart when it's done.
- Dump rice into colander and let it drain well. Begin preheating oven to 350F/175C.
- In medium sized frying pan, cook sausage over medium-high heat until it is lightly browned. I use a potato masher (affiliate link) to break the sausage into small pieces as it cooks.
- Drain off any excess fat and add sausage to the cooked rice. Put drained rice and sausage into a mixing bowl.
- Wipe out pan with a paper towel if there is a lot of fat, then heat 1 T butter, add onions and cook on low until starting to turn golden, about 10 minutes. Add the chopped thyme and cook 2 minutes more. Add thyme/onion mixture to the rice.
- Add 1 T more butter to frying pan as needed, add chopped mushrooms and saute until lightly browned and all liquid has evaporated, about 10 minutes. Add mushrooms to the wild rice mixture.
- Add the chopped parsley and 1/2 cup stock and season with black pepper to taste. Transfer mixture to glass or crockery casserole dish with a lid.
- Bake until heated through, about 30 minutes. Serve hot.
Nutrition Facts : Calories 301 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 561 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
COUNTRY WILD RICE WITH SAUSAGE
Steps:
- Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
- Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
- When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.
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 WITH SAUSAGE AND MUSHROOMS RECIPE
Provided by pumpkinpassion
Number Of Ingredients 9
Steps:
- In saucepan combine wild rice and 3 cups stock. (Origninal recipe added salt, but I didn't think it needed it.) Bring to a gentle simmer, cover, and cook until rice is tender, about 60 minutes. or longer if the rice has been stored for a while. Rice should be tender to the bite with some grains starting to break apart when it's done. Dump rice into colander and let it drain well. Begin preheating oven to 350. In medium sized frying pan, cook sausage until it is lightly browned. (I sometimes use a potato masher to break the sausage into small pieces as it cooks.) Drain off any excess fat and add sausage to the cooked rice. (If you don't have reduced fat sausage, you can put the cooked sausage in a fine-mesh colander and rinse with very hot water to remove some of the fat.) Put drained rice and sausage into a mixing bowl. Wipe out pan with a paper towel if there is a lot of fat, then heat 1 T olive oil or butter, add onions and cook on low until starting to turn golden, about 10 minutes. Add the chopped thyme and cook 2 minutes more. Add thyme/onion mixture to the rice. Add more olive oil or butter to frying pan as needed, add chopped mushrooms and saute until lightly browned and all liquid has evaporated, about 10 minutes. Add mushrooms to the wild rice mixture. Add the chopped parsley and 1/2 cup stock and season with black pepper to taste. Transfer mixture to glass or crockery casserole dish with a lid. Bake until heated through, about 30 minutes. Serve hot.
SAUSAGE AND MUSHROOM WILD RICE
This is a very simple recipe, one that I don't want you all to stress over. This is the recipe you make when you don't want stress in the kitchen. It's super filling and mega tasty.
Provided by Candid Appetite
Categories Nut-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Bring the Chicken Stock (3 1/2 cup) to a boil with the Unsalted Butter (2 tablespoon) and Kosher Salt (1 teaspoon). Stir in the Long Grain White Rice (1 1/2 cup) and Wild Rice (1/2 cup).
- Place the Dried Mushrooms (1 package) into a small bowl and cover with the Chicken Stock (1/2 cup). Cover with plastic wrap and allow to re-hydrate.
- Cover with a lid and lower the heat to low. Allow to cook for about 30 to 35 minutes.
- Remove the leaves from the Fresh Thyme (3 sprig).
- Heat a large skillet over medium-high heat. Melt in the remaining Unsalted Butter (2 tablespoon). Add the Yellow Onion (1) and Garlic (3 clove) and allow to cook for about 5 minutes, until soft and translucent.
- Season with Kosher Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), and Crushed Red Pepper Flakes (1/2 teaspoon). Continue to cook for another 5 minutes, stirring occasionally, until just beginning to brown.
- Stir in the Cremini Mushroom (1 pound). Cook for 5 to 7 minutes until the mushrooms begin to brown. Drain off the rehydrated mushrooms from earlier, and stir into the skillet. Allow to cook for another 5 minutes until heated through.
- Season with a bit more Kosher Salt (1 teaspoon), Ground Black Pepper (2 teaspoon), and fresh thyme leaves. Transfer the onion and mushroom mixture to a separate bowl.
- Reheat the skillet over medium-high heat, no need to clean. Add the Spicy Ground Sausage (0.5 pound) and cook until browned and crispy, breaking it down and stirring constantly with a wooden spoon.
- Once browned, add the veggies back in and cook for a few more minutes. Add the Red Wine (1/4 cup), deglazing the pan, making sure to scrape up the bits and pieces at the bottom of the skillet. Cook until the moisture evaporates.
- Fluff up the cooked wild rice and long grain rice and transfer it to a large serving bowl. Add the cooked ground spicy sausage and mushroom mixture and stir until evenly combined.
- Stir in sliced Scallion (to taste) and Fresh Parsley (to taste). Serve right away or at room temperature. Enjoy!
Nutrition Facts : Calories 95 calories, Protein 4.6 g, Fat 2.9 g, Carbohydrate 12.3 g, Fiber 2.4 g, Sugar 0.8 g, Sodium 267.2 mg, SaturatedFat 1.3 g, TransFat 0.0 g, Cholesterol 7.8 mg, UnsaturatedFat 1.0 g
SPICY WILD RICE WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.
WILD RICE WITH MUSHROOMS
Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
- Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
- When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.
BROWN AND WILD RICE WITH SAUSAGE AND FENNEL
Categories Pork Rice Side Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 Main-course or 6 side-dish servings
Number Of Ingredients 11
Steps:
- Simmer water and wild rice in small saucepan 20 minutes. Drain.
- Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
- Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.
SKILLET SAUSAGE WITH MUSHROOMS AND RICE, SO SIMPLE
This is a real family pleaser around here. The guys really dig in and it's so easy to make I smile too.
Provided by Annacia
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice open and remove the casings from sausage.
- Spray a large nonstick saucepan with nonstick spray, heat over medium-high heat.
- Add the sausage, mushrooms, and onion, breaking up the sausage with a fork.
- Cook until sausage is browned and the mushrooms and onion are tender, about 8 minutes.
- Add the rice and broth, stirring well, bring to a boil.
- Cover, reduce the heat, and simmer until broth has evaporated and rice is tender (about 20 minutes).
- Stir in Parmesan cheese and pepper.
More about "wild rice with sausage and mushrooms food"
CREAMY WILD RICE CASSEROLE WITH SAUSAGE AND MUSHROOMS
From afarmgirlsdabbles.com
4.4/5 (13)Total Time 2 hrs 5 minsCategory Dinner IdeasCalories 345 per serving
- In a large pot (big enough to add the creamy sausage and mushroom mixture to later) over high heat, bring chicken broth to a boil. Stir in wild rice, turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take around 45 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.
- While wild rice is cooking, start frying the sausage. In a very large skillet with tall sides, over medium to medium-high heat, fry the sausage and onion together. Cook for 3 to 4 minutes, breaking up the sausage into bite-size pieces. Add garlic and mushrooms, stirring to combine. Cook until sausage is no longer pink and the onions and mushrooms have completely softened. Add butter, cream, and soy sauce. Add this mixture to the pot of cooked wild rice. Stir thoroughly to combine. Taste test, adding salt and pepper as needed. This dish should have plenty of flavor - don't be afraid to add salt, or even a bit more of the soy sauce. And I LOVE lots of black pepper!
- Transfer to a large baking or casserole dish and bake for 30 minutes. Stir and bake for 20 minutes more. Stir and bake for 10 minutes. Sprinkle with parsley and serve hot.
5-INGREDIENT WILD RICE PILAF WITH SAUSAGE AND MUSHROOMS
From kitchenstories.com
- 333⅓ g brown mushrooms. ⅔ onion. cutting board. knife. Wipe any dirt from mushrooms and thinly slice. Peel and finely dice onion.
- 150 g wild rice. pot (large) sieve. Bring a large pot of water to a boil over high heat. Add wild rice and reduce heat to medium. Cover and let cook until the wild rice is tender, and the grains have popped slightly, approx.
- 133⅓ g Italian sausages. salt. pepper. frying pan (large) cooking spoon. Set a large frying pan over medium-high heat. Remove sausage from the casing (if necessary) and brown it in the frying pan, breaking it up with a cooking spoon.
- 76⅔ g butter. salt. pepper. Melt butter in the same frying pan over medium-high heat. Add onion and let cook until tender, approx. 5 min. Add mushrooms and cook, stirring occasionally, until they are golden brown, approx.
- 53⅓ ml sherry. salt. pepper. Deglaze the pan with sherry and let cook until most of it has evaporated. Add sausage to the mushrooms to warm up, then add wild rice.
RIGATONI WITH SAUSAGE AND WILD MUSHROOMS RECIPES
From schoenfeld.vhfdental.com
CREAMY SAUSAGE, MUSHROOM AND WILD RICE SOUP - BEV COOKS
From bevcooks.com
WILD RICE WITH SAUSAGE AND MUSHROOMS | RECIPES, RICE DISHES, …
From pinterest.ca
WILD MUSHROOM RICE RECIPES - NDALU.UK.TO
From ndalu.uk.to
SHRIMP, SAUSAGE, AND MUSHROOM WILD RICE DINNER - WHOLE LIFE …
From wholelifechallenge.com
HAPPYTOT ORGANIC VEGGIES & WILD RICE WITH MUSHROOMS AND
From target.com
WILD RICE & SAUSAGE STUFFED PORTOBELLO MUSHROOMS
From carolinarice.com
WHITE RICE WITH WILD MUSHROOMS AND MERGUEZ - FOOD & WINE
From foodandwine.com
[HOMEMADE] CHICKEN AND SAUSAGE GUMBO WITH RICE AND BOILED …
From reddit.com
MUSHROOM AND WILD RICE CASSEROLE – A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
10 BEST SAUSAGE MUSHROOMS RICE RECIPES | YUMMLY
From yummly.com
20 EASY SAUSAGE AND RICE RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
6 THANKSGIVING STUFFING RECIPES — BECAUSE THERE'S MORE THAN ONE …
From latimes.com
SAUSAGE AND MUSHROOM RICE • THE INCREDIBLE BULKS
From theincrediblebulks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love