Wild Rice And Sausage Bake
|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)|
|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|
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.
Cover and bake about 30 minutes or until bubbly.
sprinkle parsley and serve
Calories 446 Calories from Fat 91
% Daily Value*
Total Fat 11 g16.5%
Saturated Fat 3.9 g19.7%
Trans Fat 0.2 g
Cholesterol 61.8 mg20.6%
Sodium 497.5 mg20.7%
Total Carbohydrates 62 g20.6%
Dietary Fiber 6.5 g26%
Sugars 7.6 g
Protein 29 g57.3%
Vitamin A 16.4% Vitamin C 57.2%
Calcium 26.1% Iron 33.7%
*Based on a 2000 Calorie diet