Sausage And Rice Is Nice

I feel like all we ever eat is chicken and beef. Every once and a while we will throw in some pork chops, but we need a different meat. So when I came across this sausage recipe I knew it was something we would try. This recipe is from the March & April 2010 issue of Semi-Homemade with Sandra Lee. It can be found on page 68.

My casserole seemed to have four times the amount of wild rice than was pictured in the magazine. Perhaps Sandra had someone handpick out the wild grains before cooking. I might challenge the kiddos to do that next time. Then again I might not. It tasted good the way it was. I would rate this recipe as easy to make.

Sausage & Wild Rice Casserole
Rating: ★★★★★ (Donald & Tina's rating)

1 (2 oz) bag of pecan pieces
1 (16 oz) smoked sausage Hillshire Farm, coarsely chopped*
1 tablespoon butter
1 medium onion chopped finely*
1 (6 oz) package chopped fresh celery (about 1 1/3 cups)
2 (6 oz) packages chicken and wild rice, Uncle Ben's Country Inn
4 tablespoons chopped fresh flat-leaf parsley, divided
1/2 teaspoon freshly ground pepper
3 1/2 cups low-sodium chicken broth, Swanson


*substituted ingredients from the original recipe

1. Preheat oven to 350 degrees. Arrange pecan pieces in a single layer on a baking sheet. Bake for 6 to 8 minutes. Let cool. Reduce oven to 325 degrees. Lightly grease a 13 x 9 inch baking dish.

2. In a large skillet, cook sausage, stirring often, over medium-high heat for 10 minutes or until lightly browned. Using a slotted spoon, remove sausage from skillet and drain on paper towels; reserve drippings in skillet.

3. Melt butter in hot drippings over medium heat. Add onion and celery and cook, stirring frequently, for 12 to 15 minutes or until celery is tender.

4. Remove 1 seasoning packet from rice mixes and reserve for another use. I filed mine in the trash can. In a large bowl (I just used the skillet to keep from dirtying another dish. I mean, come on Sandra, not all of us have someone to do the dishes for us!), combine sausage, vegetable mixture, remaining seasoning packet, rice, 2 tablespoons chopped parsley and pepper. Add chicken broth and stir until well combined. Pour into prepared baking dish.

5. Cover and bake for 1 hour or until liquid is absorbed. Remove from oven and let stand for 5 minutes. Sprinkle with remaining 2 tablespoons chopped parsley and toasted pecan pieces.