Sausage & Wild Rice Bake
Wild rice bake makes an easy, hearty meal out of a Northwoods classic casserole recipe.
15 min.prep time
1 (12-ounce) package sage-seasoned pork sausage
3/4 cup uncooked wild rice
3/4 cup uncooked brown rice
1 rib (1/2 cup) celery, sliced
1 medium (1/2 cup) onion, chopped
1 small (1/2 cup) red bell pepper, chopped
1 cup sliced fresh mushrooms
2 (14-ounce) cans chicken broth
1/2 teaspoon pepper
1/2 cup sour cream
Heat oven to 350°F. Cook sausage in 10-inch skillet over medium heat until browned (5 to 7 minutes). Drain fat.
Place cooked sausage into ungreased 2-quart casserole. Add all remaining ingredients
except sour cream; stir to combine. Cover; bake for 1 1/2 to 2 hours or until rice is tender. Stir in sour cream.
Wild rice is not really rice, but an aquatic grain. Brown rice has had only the fibrous hull removed during processing, unlike white rice where bran and germ are removed. Both brown and wild rice are more flavorful and more nutritious than white rice.