Microwave Sausage And Wild Rice Recipes

MINNESOTA WILD RICE DRESSING

Steps:

• Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
• Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

WILD RICE AND SAUSAGE STUFFING

Steps:

• Crumble and cook the sausage, drain and set aside.
• Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
• Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
• Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.

SAUSAGE AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to package directins.
• Meanwhile, brown sausage in a skillet, drain.
• Combine rice, sausage and remaining ingredients in a greased 2 quart casserole.
• Bake for 1 hour.

WILD RICE AND PORK SAUSAGE CASSEROLE

Steps:

• Cook rice according to pkg. directions.
• Fry pork sausage, crumbled, drain off fat.
• Saute onions.
• Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
• Mix in cooked rice and chicken broth.
• Bake at 350 for 40 to 45 minutes.

WILD RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Wash wild rice several times under cold water until water runs clear. Set aside.
• Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
• In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
• Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
• Add salt and black pepper to taste.
• Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
• When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
• Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
• Cook until most liquid is absorbed, but not until casserole is dry, about an hour.

COUNTRY WILD RICE WITH SAUSAGE

Steps:

• Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
• Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
• When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

BAKED RICE WITH SAUSAGE

Steps:

• In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving.