Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
3 hr 15 min
Prep:
15 min
Cook:
3 hr
Yield:
6 to 8 servings

Ingredients

Directions

In a large sauce pan, combine the wild rice, 4 cups of the stock and salt to taste. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer, cover, and cook until tender, about 60 minutes. Drain and transfer the rice to a large bowl. In a medium saute pan, heat 1 tablespoon of the butter over medium heat and add the sausage meat. Cook, breaking it up with a wooden spoon, until it loses its raw color, about 10 minutes. Drain off excess fat, and stir the sausage meat with the rice. In the same pan, heat 2 tablespoons of the butter over medium-low heat, add the onions, and cook until golden, about 15 minutes. Add the thyme and cook 2 minutes more. Stir the onion mixture with the rice. Preheat the oven to 350 degrees F. Melt the remaining butter in the same pan, over medium heat, and add the mushrooms. Cook until wilted and lightly browned, about 10 minutes. Add to the rice. Add the parsley and 3/4 cup of stock. Season the rice mixture with salt and pepper to taste. Transfer the mixture to a 9- x 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes. Serve.

Copyright 2001 Television Food Network, G.P. All rights reserved. 

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Cranberry and Orange Wild Rice

Recipe courtesy of Sandra Lee

Baked Brown Rice

Recipe courtesy of Alton Brown

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Thanksgiving Pioneer-Style Herb Roasted Turkey

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword