Bring water to a boil.
Add box of Rice-A-Roni wild rice and flavor packet.
Let simmer 20 minutes.
Put rice into large pot of water
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.
boil.
Stir in wild rice and 1 teaspoon salt.
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.
Cooked wild rice according to package instructions (you
arge saucepan).
Add wild rice and simmer the wild rice covered for 30
Rinse and cook wild rice to package instructions; set aside.<
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
igh heat. Add box of wild rice. Cover tightly, reduce heat to
br>Meanwhile, for the wild rice stuffing, place the rice in a large saucepan
boil water and stir in wild rice. Reduce heat. Cover, and simmer
ater to boil. Add the wild rice, cover partially and simmer over
he wild rice mix as directed on the package.
Brown the sausage
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.
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.
oft, about 10 minutes. Add sausage and saute until done, about
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\u00b0 for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.
Cook rice according to package directions; drain.
Place in bowl.
Drain oysters, reserving liquid.
Chop oysters and add to rice.
Fry sausage until brown.
Break into small pieces.
Drain off fat.
Mix with rice and oysters.
Melt butter in skillet and stir-fry carrots, celery and onion.
Cook for 10 minutes on low heat.
Stir in mushrooms and oyster liquid.
Cook 10 to 15 minutes.
Add to rice mixture.
Stir in cornbread stuffing, nuts, eggs and salt and pepper to taste.
In a medium saucepan, combine wild rice and 1c water. Bring to a boil, stir once, then reduce heat, cover and simmer for 15 min or until soft. Set aside.
In a large saucepan or soup pot, heat vegetable oil. Saute onion, celery and vegetarian sausage until onion is translucent.
Add I Can't Believe It's Not Butter and stir until melted.
Stir in parsley until well blended.
Add 3 c water, bring to a boil.
Remove from heat and stir in Stuffing Mix and wild rice.