Country Wild Rice With Sausage Recipes

SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

SAUSAGE & WILD RICE BAKE

Steps:

• 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.

SAUSAGE AND WILD RICE

Steps:

• In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through.

BROWN AND WILD RICE WITH SAUSAGE AND FENNEL

Steps:

• Simmer water and wild rice in small saucepan 20 minutes. Drain.
• Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
• Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.