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
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
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.
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.
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.
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
ITALIAN SAUSAGE AND WILD MUSHROOM RISOTTO
Categories Wine Garlic Mushroom Onion Rice Side Sauté Dinner Sausage Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings
Number Of Ingredients 13
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
- Bring stock to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.
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.
SASKATCHEWAN WILD RICE WITH MUSHROOMS AND BACON
Make and share this Saskatchewan Wild Rice With Mushrooms and Bacon recipe from Food.com.
Provided by puppitypup
Categories Long Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In good-sized saucepan over medium-high heat, fry bacon until crisp. Remove from pan and set aside.
- Add mushrooms and rice to pan and saute for a few minutes, stirring constantly.
- Add chicken bouillon and bring to a boil. Then cover and turn down to low. (Use liquid to rice ratio per directions on your bag of rice. Same for cooking time.).
- Simmer for 45 minutes without removing lid. No peeking!
- After 45 minutes, test to see if rice is done. If it isn't put lid back and continue to cook until done.
- Stir bacon and green onion in before serving.
SAUSAGE AND WILD RICE
Since it has just four convenient ingredients, I can put this savory dish on the table for my hungry family in no time at all.-Gaye Whittington, Leesville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 468 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1861mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.
WILD RICE WITH SAUSAGE
Provided by Marian Burros
Categories casseroles, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 777 milligrams, Sugar 2 grams, TransFat 0 grams
WILD RICE AND SAUSAGE
Make and share this Wild Rice and Sausage recipe from Food.com.
Provided by Charlotte J
Categories Rice
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Fry sausage until brown and drain off grease.
- Sauté mushrooms, celery and onions in butter until tender.
- Add flour and stir until smooth.
- Gradually add milk, stirring constantly and keep stirring until sauce is thick and smooth.
- Add Worcestershire sauce, rice and sausage to mushroom sauce and place mixture in a greased casserole dish.
- Top with buttered bread crumbs and bake at 375°F for 30 minutes.
Nutrition Facts : Calories 475.8, Fat 19.5, SaturatedFat 7.1, Cholesterol 41.4, Sodium 590.3, Carbohydrate 57.5, Fiber 4.6, Sugar 3.1, Protein 19.2
More about "sausage and mushroom wild rice recipes"
5-INGREDIENT WILD RICE PILAF WITH SAUSAGE AND …
From kitchenstories.com
4.5/5 (16)Calories 827 per servingCategory Entrées
- 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. 40 min. Drain and set aside.
- 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. Season with salt and pepper. Once cooked through and a bit crisp, remove and set aside. Drain any excess fat if needed.
- 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. 10 min. Season with salt and pepper.
KALE, MUSHROOM, AND SAUSAGE WILD RICE BOWL
From breakingbreadwithashley.com
WILD RICE, MUSHROOM AND SAUSAGE SOUP - RACHAEL RAY …
From rachaelraymag.com
SHRIMP, SAUSAGE, AND MUSHROOM WILD RICE DINNER
From wholelifechallenge.com
SAUSAGE-WILD RICE CASSEROLE - MIDWEST LIVING
From midwestliving.com
WILD RICE AND MUSHROOM SOUP WITH SAUSAGE - TRUE …
From truestoryfoods.com
SAUSAGE WITH WILD RICE & MUSHROOMS - VILLA ROMA …
From villaromasausage.com
CREAMY WILD RICE CASSEROLE WITH SAUSAGE AND MUSHROOMS
From afarmgirlsdabbles.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SAUSAGE AND MUSHROOM WILD RICE - THE CANDID APPETITE
From thecandidappetite.com
Reviews 7Estimated Reading Time 7 mins
WWW.RECIPETHING.COM
From recipething.com
WILD RICE SAUSAGE MUSHROOM RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
10 BEST SAUSAGE MUSHROOMS RICE RECIPES | YUMMLY
From yummly.com
ONE-POT SAUSAGE & MUSHROOM WILD RICE RECIPE - BETTYCROCKER.COM
From cookbookrecipes.wew.selfip.com
WILD RICE AND MUSHROOM WITH SAUSAGE - RECIPE | COOKS.COM
From cooks.com
SAUSAGE AND MUSHROOM RICE • THE INCREDIBLE BULKS
From theincrediblebulks.com
WILD RICE PILAF & SAUSAGE, SHIITAKE MUSHROOMS, & CELERY RECIPE
From foodnewsnews.com
WILD RICE & SAUSAGE STUFFED PORTOBELLO MUSHROOMS
From carolinarice.com
MUSHROOM SOUP WITH SAUSAGE & WILD RICE - AMANDA'S COOKIN'
From amandascookin.com
WILD RICE AND SAUSAGE CASSEROLE RECIPE - FOOD NEWS
From foodnewsnews.com
WILD RICE SAUSAGE AND MUSHROOM DRESSING : OPTIMAL RESOLUTION …
From recipeschoice.com
SAUSAGE AND WILD RICE - JONES DAIRY FARM
From jonesdairyfarm.com
WILD RICE, MUSHROOM AND SAUSAGE SOUP - RECIPEGIRL
From recipegirl.com
WILD RICE PILAF & SAUSAGE, SHIITAKE MUSHROOMS, & CELERY RECIPE
From myrecipes.com
SAUSAGE & BUTTERY MUSHROOM RICE - JOHNSONVILLE.CA
From johnsonville.ca
SAUSAGE AND MUSHROOM WILD RICE | WILD RICE RECIPES, WILD RICE …
From pinterest.ca
SAUSAGE, MUSHROOM, AND WILD RICE CASSEROLE - RECIPE | COOKS.COM
From cooks.com
WILD RICE, MUSHROOM AND ‘SAUSAGE’ STUFFED PUMPKIN (VEGAN)
From goodmotherdiet.com
BROWN AND WILD RICE WITH SAUSAGE AND MUSHROOM GRAVY
From minuterice.com
SAUSAGE AND WILD RICE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM & SAUSAGE JAMBALAYA | LUNDBERG FAMILY FARMS
From lundberg.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