- 2/3 cup (4 1/2 ounces) wild rice blend (may substitute brown rice)
- 1 pound turkey or pork sausage, casings removed
- 8 ounces mushrooms, chopped (see notes)
- 1 small onion, diced (about 1 cup)
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten (see notes)
- 1/2 cup chopped water chestnuts (about half a 5-ounce can; see comments above)
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh minced)
- 1/2 teaspoon each kosher salt and pepper
Wild Rice and Sausage Casserole
Initially created as a stuffing for poultry, we enjoy this hearty, satisfying dish throughout the year as the main meal. The sharp, nutty flavor of Parmesan is a recent addition that rounds out the flavors beautifully. My original recipe called for a half cup of chopped pecans, but I more recently substituted water chestnuts which offer a welcome crunch. Feel free to use either option.
Yield: about 6 cups
Ingredients
Instructions
- Preheat oven to 350 degrees. Lightly grease a 2-quart casserole.
- To prepare the rice, bring 1 1/4 ounces of water to a boil in a small saucepan. Add the rice, cover, reduce heat, and simmer for 35-40 minutes or until the water is just absorbed. Remove from the heat and allow to sit, covered for 5 minutes. Fluff with a fork. (At this point, you may cool and then cover and refrigerate the rice for up to 2 days.)
- Heat a large skillet over medium heat and cook the sausage until evenly brown, crumbling the meat as it cooks. Remove to a mixing bowl.
- In the same skillet over medium heat, cook the mushrooms, onion, and celery until the mushrooms release their liquid and the vegetables are beginning to brown, about 8-10 minutes. Add the garlic for the last 30-60 seconds, stirring until you can smell it but it is not brown. (If the skillet seems dry at any point, add a drizzle of olive oil.) Remove from the heat, and allow to cool for a few minutes.
- To the sausage, add the cooked rice, mushroom mixture, parsley, egg, water chestnuts, Parmesan, thyme, salt and pepper.
- Mix until combined and then turn into the prepared baking dish.
- Bake for 15-20 minutes or until hot throughout. Garnish with additional parsley, if desired.
Notes
- I like to dice half of the mushrooms and thickly slice the other half for the best flavor and visual appeal. If you are not a fan of mushrooms, you may omit and increase the amount of sausage by 1/4 pound.
- The egg is a nice addition, but for those who may have an egg allergy, it may be omitted.
- May be prepared a day in advance, covered tightly, and refrigerated until ready to eat. In this case, extend the baking time; exact time will vary based on proportions of casserole. When making ahead and cooking cold from the refrigerator, bake tightly covered in foil, uncovering for the last 5-10 minutes.