Cook rice as package directs.
Drain.
Cook sausage until done, breaking up with fork as it cooks.
Drain well on paper towels.
Simmer onion in 2 tablespoons of butter until soft.
Stir in flour until bubbly; stir in milk, salt and pepper until thickened.
Saute mushrooms in remaining 2 tablespoons butter. Toss rice, sausage, milk mixture and mushrooms lightly.
Put into a greased 2-quart casserole dish.
Bake at 350\u00b0 for one hour. This goes great with Chicken Breasts In Cream.
Cook wild rice according to package directions and drain. Drain oysters and reserve 1/2 cup liquid.
Coarsely chop oysters. Cook sausage in large skillet over medium-high heat until browned, stirring occasionally to break meat into small pieces.
Drain thoroughly.
In same skillet, melt butter over medium-high heat. Add celery, carrots and onion; cook and stir 5 to 7 minutes or until crisp-tender.
Stir in mushrooms, brandy, oysters and reserved liquid.
Cook and stir 10 minutes more until liquid has evaporated.
Bring water to a boil.
Add box of Rice-A-Roni wild rice and flavor packet.
Let simmer 20 minutes.
Sautee Onions and celery together until softened.
Add Sausage until browned together and drain.
In Dutch oven combine wild rice and 3 Celsius water, bring to a boil until rice is almost tender.
Add sausage mixture, and the rest of the ingredients to your Dutch oven and heat through until rice is cooked completely.
Serve with garlic toast or a grilled cheese and a BIG glass of milk.
In a large, heavy pot, brown sausage.
Drain grease in a colander.
In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth.
Add remaining chicken broth and the drained sausage.
To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well.
Add rice, enclosed herb packet and almonds.
Pour into a 16 x 9-inch baking dish.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
igh heat. Add box of wild rice. Cover tightly, reduce heat to
small package of mixed wild mushrooms that include porcinis). To
Fry sausage; crumble and drain on paper
Combine the wild rice, stock, and 1/2 tablespoon salt. In medium saucepan, bring to a boil and reduce heat to low. Cover and simmer until rice is tender. About 30 minutes. Drain and set aside.
Melt the butter in a skillet over med-high heat. Add onion, apple, celery, garlic, thyme, nutmeg, remaining salt and pepper. Cook until the vegetables soften, about 5 minutes.
Stir in the sausage, breaking it up into pieces. Cook until no longer pink. Stir in cooked wild rice, pecans and parsley.
o 350 degrees.
Wash wild rice several times under cold water
Cook wild rice according to directions on box.
Cook sausage, onion, green pepper and celery until done.
Drain off excess drippings.
Stir rice into sausage mixture. Add soups, mushrooms, pimento and cheese.
Place in casserole dish, 12 x 8-inch. Bake in a 350\u00b0 oven for 30 to 45 minutes.
Yields 8 servings.
Soak the wild rice in 4 cups cold water
n a medium saucepan. Add wild rice, reduce heat, cover and simmer
Add the Budweiser to the Wild Rice in a 1 quart sauce pan, bring to a quick boil, cover and lower the heat to the minimum.
Simmer for 45 minutes or until the rice is tender.
Add the Olive Oil to a hot frying pan, and brown the Sausage.
When it is nearly cooked, add the Onions and Mushrooms and continue to cook until the Onions are transparent.
Pour the Wild Rice into the pan, followed by the Black Pepper and stir.
ater to boil. Add the wild rice, cover partially and simmer over
Cook rice, water, bouillon according to directions on box. Saute sausage, celery, onion and mushrooms.
Drain grease.\tAdd butter and seasoning.
Fold in wild rice and serve.
Saute sausage and set aside.
In drippings, saute mushrooms and onions; add sausage and cooked chicken.
Cook wild rice according to package directions.
In separate pan, mix flour with cream until smooth.
Add broth and cook until thickened.
Add seasonings along with the rice, sausage, chicken, mushrooms and onions.
Put in 10 x 12-inch baking dish and bake at 350\u00b0
for 25 to 30 minutes.
Mix flour and milk; add hot chicken broth, thyme, oregano
or marjoram, Accent and pepper.
Brown pork sausage, mashing as it fries.
Remove from fat.
Saute in fat the onions and mushrooms. Drain 2 cups wild rice.
Combine all and bake for 25 to 30 minutes at 350\u00b0.
Add salt to taste.
Cook wild rice according to directions; set aside.
Brown sausage; drain, crumble and set aside.
Saute green pepper, celery and scallions.
Mix rice, sausage and vegetables.
Add dry soup mix and chestnuts.
Add water.
Bake at 350\u00b0 for 1 1/2 hours.
Prepare instant long grain and wild rice according to package directions. Preheat