Sausage & Wild Rice Bake
Sausage & Wild Rice Bake Image

Sausage & Wild Rice Bake

Wild rice bake makes an easy, hearty meal out of a Northwoods classic casserole recipe.

6
(1-cup)
15 min
PREP TIME
1 hr 45 min
TOTAL TIME

Ingredients

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Cook sausage in 10-inch skillet over medium heat 5-7 minutes or until browned. Drain fat.

  3. STEP 3

    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.

Tip #1

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.

Nutrition

330Calories
14Fat (mg)
35Cholesterol (mg)
850Sodium (mg)
40Carbohydrates (g)
4Dietary Fiber
13Protein (g)

Reviews

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  March 04, 2014

This was great- Husband loved it, and typically doesn't like casseroles or rice! We used a Cajun seasoned sausage, removed casing, cut the rice and liquid in half - based on comments above. Skipped the sour cream altogether. Will make again!

— says JB
Helpful?
  October 28, 2009

I was struck, when this was finished, how little meat was in the dish. I love vegetarian recipes, but I didn't think this was one. I could have easily doubled the sausage and still felt it was on the light side. As it was, I felt like it was a rice pilaf that should have been served on the side of something. Also, I used turkey sausage, and perhaps the flavor wasn't great because of that. It reminded me of liver. If I had been able to use regular sausage perhaps the flavor would have been better. To do that, however, I would have had to use sausages with additives one child reacts to. Based on the sausage I used, I would rate it as "Fair or Good" but as that wasn't following the recipe, I have to assume it would be "Good or Very Good" if regular sausage was used. I'm going with "Good" because of the resemblance to rice pilaf, as stated above. I thought it was a main dish.

— says Corin
Helpful?
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