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Wild Rice And Sausage Bake

chef.cristian's picture
Ingredients
  Water 6 Cup (96 tbs)
  Wild rice 2 Cup (32 tbs), rinsed and drained
  Turkey sausage 12 Ounce (Links / Ground)
  Chopped onion 1 Cup (16 tbs)
  Mushrooms 12 Ounce, sliced
  Green pepper 1 Medium, chopped
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Cornstarch 3 Tablespoon
  Canned chicken broth 2 1⁄2 Cup (40 tbs), canned
  Finely shredded reduced fat sharp cheddar cheese 7⁄10 Cup (11.2 tbs)
  Chopped pimientos 2 Ounce, drained (1 Jar)
  Dried thyme 2 Teaspoon
  Dried marjoram 2 Teaspoon
  Ground black pepper 1⁄10 Teaspoon
Directions

In a large saucepan, bring the water and rice to a boil.

Reduce the heat.

Cover and simmer for 35 minutes.

Drain and cover the rice to keep warm.

Meanwhile, preheat the oven to 350°.

In a large skillet, cook the sausage until it is no longer pink.

Drain and discard the fat and juices.

Dice the sausage, if using links; break the sausage into large chunks, if using ground.

Spray the skillet with no-stick spray.

Add the onions, mushrooms and green peppers.

Cook and stir over medium heat until tender.

Stir in the sausage and set aside.

In a medium saucepan, use a wire whisk to stir together the milk and cornstarch until smooth.

Then stir in the chicken broth.

Cook and stir over medium heat until the mixture comes to a boil.

Reduce the heat.

Cook and stir for 1 minute more.

Stir in the cheese, pimientos, thyme, marjoram and pepper.

Cook and stir just until the cheese is melted.

Then stir in the rice and sausage mixture.

Transfer the mixture to a 2-quart casserole.

sprinkle cheese.

Cover and bake about 30 minutes or until bubbly.

sprinkle parsley and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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