Creamy Wild Rice Casserole with Sausage and Mushrooms
User Reviews
4.4
Creamy Wild Rice Casserole with Sausage and Mushrooms
Description
Wild rice is simmered in chicken broth until fully cooked and fluffy. Meanwhile, pork sausage and chopped onions are browned together, then combined with minced garlic and both portabella and button mushrooms, cooking until softened. Butter, heavy cream, and soy sauce are added to create a creamy base, which is then stirred into the wild rice along with kosher salt, fresh cracked black pepper, and chopped parsley for brightness.
The mixture is baked at a moderate temperature to allow flavors to combine and the casserole to set with a creamy, cohesive texture. The sausage provides savory richness, the mushrooms contribute earthiness, and soy sauce adds umami depth. Fresh parsley lightens and freshens the overall profile.
Served as a side or main, this casserole offers a balanced meal component. It is a practical option for utilizing wild rice and hearty ingredients in a one-dish preparation. The recipe acknowledges the source inspiration but focuses on clear preparation steps and flavor development.
Ingredients
- 8 c. chicken broth low sodium
- 2 c. wild rice whole Minnesota
- 1 lb. pork sausage such as Jimmy Dean brand, sage
- 1 yellow onion chopped, large
- 6 garlic minced, large cloves
- 1 lb. portabella mushroom chopped
- 8 oz. button mushrooms chopped
- ½ c. butter unsalted
- 1 c. heavy cream
- 1 T. soy sauce
- kosher salt to taste
- black pepper freshly ground, to taste
- 2 T. parsley chopped, fresh
Instructions
- In a large pot (big enough to add the creamy sausage and mushroom mixture to later) over high heat, bring chicken broth to a boil. Stir in wild rice, turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take around 45 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.
- Preheat oven to 325° F.
- While wild rice is cooking, start frying the sausage. In a very large skillet with tall sides, over medium to medium-high heat, fry the sausage and onion together. Cook for 3 to 4 minutes, breaking up the sausage into bite-size pieces. Add garlic and mushrooms, stirring to combine. Cook until sausage is no longer pink and the onions and mushrooms have completely softened. Add butter, cream, and soy sauce. Add this mixture to the pot of cooked wild rice. Stir thoroughly to combine. Taste test, adding salt and pepper as needed. This dish should have plenty of flavor - don't be afraid to add salt, or even a bit more of the soy sauce. And I LOVE lots of black pepper!
- Transfer to a large baking or casserole dish and bake for 30 minutes. Stir and bake for 20 minutes more. Stir and bake for 10 minutes. Sprinkle with parsley and serve hot.
Notes
- Use a large pot and a skillet with tall sides to accommodate all ingredients comfortably.
- Cook wild rice until grains split and curl, typically about 45 minutes, then drain any excess liquid.
- Don’t hesitate to season well, adding salt and pepper to taste for balanced flavor.
- Parboil or pre-cook sausage and vegetables thoroughly before combining to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 345kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 46mg | 15% |
| Sodium | 218mg | 9% |
| Fiber | 17g | 68% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
