Wild rice bake makes an easy, hearty meal out of a Northwoods classic casserole recipe.
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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 small (1/2 cup) onion, chopped
1 small (1/2 cup) red bell pepper, chopped
1 cup sliced fresh mushrooms
2 (14.5-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 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.
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.
A Minnesota staple, wild rice is a chewy, nutty-tasting grain delicious for more than just pilaf or Thanksgiving dinner. Soups, salads, and casseroles there's a recipe for everyone.