Wild Rice With Sausage Food

SAUSAGE & WILD RICE BAKE

Steps:

• Heat oven to 350°F.
• Cook sausage in 10-inch skillet over medium heat 5-7 minutes or until browned. Drain fat.
• 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.

ONE-POT SAUSAGE & MUSHROOM WILD RICE

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.

SAUSAGE AND WILD RICE CASSEROLE

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.

WILD RICE CASSEROLE WITH SAUSAGE

Steps:

• In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds.
• Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

WILD RICE WITH SAUSAGE

Steps:

• Pour boiling water over rice and let stand 10 minutes; drain.
• 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.
• 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.

NORTHWOODS WILD RICE SALAD

Steps:

• Cook wild rice according to package directions. Cool completely., In a large bowl, combine sauerkraut, apple, celery, carrot, onion and cooled rice. In a small bowl, whisk the first five dressing ingredients until sugar is dissolved; stir in herbs. Add to sauerkraut mixture; toss to combine., Refrigerate, covered, at least 4 hours to allow flavors to blend. Stir in walnuts just before serving.

WILD RICE & SAUSAGE HOT DISH

Steps:

• Cook rice according to package directions - the Minnesota hand-harvested type I use takes 35-45 minutes.
• While rice is cooking, chop vegetables and add to rice pot.
• Cook sausage in a skillet until browned; drain and set aside.
• Once rice is done, mix sausage into pot. Add soups; stir to combine well. Cook over medium heat, stirring occasionally, until hot.

SAUSAGE AND WILD RICE

Steps:

• In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through.

WILD RICE AND SAUSAGE CASSEROLE

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.

WILD RICE DRESSING WITH SAUSAGE, CORN AND LEEKS

Steps:

• Cook wild rice in large saucepan of boiling salted water for 10 minutes. Drain well. Set aside.
• Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes. Add corn; sauté 1 minute. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. (Dressing can be made 1 day ahead. Transfer to baking pan; cool slightly. Chill uncovered until cold, then cover with foil and refrigerate. Add 1/2 cup broth or water, then cover and rewarm in 350°F oven until heated through, about 15 minutes.)
• Transfer dressing to large bowl. Sprinkle with chopped parsley and serve.

BROWN AND WILD RICE WITH SAUSAGE AND FENNEL

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.

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.