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Wild Rice Casserole

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  Pork sausage 1 Pound
  Fresh mushrooms 1 Pound
  Onions 2 Large
  Wild rice 8 Ounce
  Flour 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Chicken broth 2 1⁄2 Cup (40 tbs)
  Monosodium glutamate 1 Teaspoon
  Oregano 1 Pinch
  Thyme 1 Pinch
  Marjoram 1 Pinch
  Toasted almonds 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Pour boiling water to cover over wild rice.
Let stand until cold.
Drain and repeat two more times; set aside.
Saute sausage; drain on paper.
Break up into small pieces.
Reserve sausage fat.
Slice mushrooms and saute in sausage fat along with chopped onions.
Mix flour with heavy cream until smooth.
Add chicken broth to flourcream mixture and cook until thickened.
Season with oregano, thyme, marjoram, salt & pepper.
Combine above "custard" with wild rice, sausage and vegetables.
Mix well.
Stir in toasted almonds.
Pour into greased casserole and bake at 350 degrees for 25 to 30 minutes.
Ready to serve when bubbly.
Special note:If mixed ahead and allowed to stand, liquid will be absorbed.
In this case, mix in more chicken broth.
It is preferable to add the "custard" mixture just before baking.
Good with wild game birds, chicken or turkey.

Recipe Summary

Main Dish

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