Microwave Sausage And Wild Rice Recipes

MICROWAVE SAUSAGE AND WILD RICE

Steps:

• Prepare rice according to package directions; set aside. Crumble sausage into an ungreased 2-qt. microwave-safe dish. Cover and microwave on high for 3-5 minutes or until no longer pink. Remove with a slotted spoon to paper towels to drain; reserve 2 tablespoons drippings., Add onions and mushrooms to drippings. Cover and microwave on high for 3 minutes or until tender, stirring twice. Stir in the flour until blended. Gradually add broth and cream. Cover and cook on high for 3-5 minutes until slightly thickened, stirring twice. Stir in rice and sausage. Cover and microwave on high for 7-12 minutes or until liquid is absorbed. Let stand for 5 minutes before serving.

SUNNY'S QUICK WILD RICE AND SAUSAGE STUFFED SQUASH

Steps:

• For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle.
• Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Place on a baking sheet, flesh-side up.
• Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.
• For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Add to the bowl with the squash and stir to combine.
• Preheat the oven to 350 degrees F. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Sprinkle with the cilantro, drizzle over some olive oil and serve warm.

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 & 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 DRESSING

Steps:

• In a 2-quart saucepan, bring 1 3/4 cups water to a boil. Add salt; stir in wild-rice blend (do not add seasoning packet). Return to a boil; reduce heat to a simmer. Cover; cook until rice has absorbed all liquid, 25 to 35 minutes.
• Meanwhile, in a 10-inch nonstick skillet over medium-high heat, cook sausage until browned, breaking it up into small pieces with a wooden spoon, 8 to 10 minutes. Add garlic; cook, stirring, until fragrant, 1 to 2 minutes.
• In a large bowl, stir together rice, sausage, parsley, and Parmesan. Season with salt and pepper.

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.

MINNESOTA WILD RICE DRESSING

Steps:

• Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
• Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

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.