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RECIPE
16 INGREDIENTS12 STEPS50MIN

Sausage and Mushroom Wild Rice

4.5
8 Ratings

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This is a very simple recipe, one that I don’t want you all to stress over. This is the recipe you make when you don’t want stress in the kitchen. It’s super filling and mega tasty.
50MIN
Total Time

Candid Appetite

I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 pckg
Dried Mushrooms
4 cups
Chicken Stock
or Vegetable Stock or Water
1 1/2 cups
Long Grain White Rice , rinsed
1/2 cup
Wild Rice , rinsed
1 Tbsp
1/2 tsp
Crushed Red Pepper Flakes
1
Yellow Onion , diced
3 cloves
Garlic , minced
1 lb
Cremini Mushrooms , sliced
3 sprigs
8 oz
or Extra-Firm Cubed Tofu
1/4 cup
Red Wine
to taste
Scallions , sliced
to taste
Fresh Parsley , chopped

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Nutrition Per Serving

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CALORIES
572
FAT
17.6 g
PROTEIN
27.7 g
CARBS
73.5 g

Author's Notes

**Note: You can just use hot water if you don’t have chicken stock at home or if you want to keep it vegetarian. You can also use veggie stock for that matter as well. I like to add as much flavor as possible, wherever possible so I used chicken stock. Plus this recipe has ground sausage in it, so that vegetarian thing went out the window for me long time ago.**

Cooking Instructions

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Step 1
Bring the Chicken Stock (3 1/2 cup) to a boil with the Unsalted Butter (2 tablespoon) and Kosher Salt (1 teaspoon). Stir in the Long Grain White Rice (1 1/2 cup) and Wild Rice (1/2 cup).
Step 2
Place the Dried Mushrooms (1 package) into a small bowl and cover with the Chicken Stock (1/2 cup). Cover with plastic wrap and allow to re-hydrate.
Step 3
Cover with a lid and lower the heat to low. Allow to cook for about 30 to 35 minutes.
Step 4
Remove the leaves from the Fresh Thyme (3 sprig).
Step 5
Heat a large skillet over medium-high heat. Melt in the remaining Unsalted Butter (2 tablespoon). Add the Yellow Onion (1) and Garlic (3 clove) and allow to cook for about 5 minutes, until soft and translucent.
Step 6
Season with Kosher Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), and Crushed Red Pepper Flakes (1/2 teaspoon). Continue to cook for another 5 minutes, stirring occasionally, until just beginning to brown.
Step 7
Stir in the Cremini Mushroom (1 pound). Cook for 5 to 7 minutes until the mushrooms begin to brown. Drain off the rehydrated mushrooms from earlier, and stir into the skillet. Allow to cook for another 5 minutes until heated through.
Step 8
Season with a bit more Kosher Salt (1 teaspoon), Ground Black Pepper (2 teaspoon), and fresh thyme leaves. Transfer the onion and mushroom mixture to a separate bowl.
Step 9
Reheat the skillet over medium-high heat, no need to clean. Add the Spicy Ground Sausage (0.5 pound) and cook until browned and crispy, breaking it down and stirring constantly with a wooden spoon.
Step 10
Once browned, add the veggies back in and cook for a few more minutes. Add the Red Wine (1/4 cup), deglazing the pan, making sure to scrape up the bits and pieces at the bottom of the skillet. Cook until the moisture evaporates.
Step 11
Fluff up the cooked wild rice and long grain rice and transfer it to a large serving bowl. Add the cooked ground spicy sausage and mushroom mixture and stir until evenly combined.
Step 12
Stir in sliced Scallion (to taste) and Fresh Parsley (to taste). Serve right away or at room temperature. Enjoy!

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Nutrition Per Serving
Calories
572
% Daily Value*
Fat
17.6 g
23%
Saturated Fat
8.1 g
40%
Trans Fat
0.0 g
--
Cholesterol
47.0 mg
16%
Carbohydrates
73.5 g
27%
Fiber
14.2 g
51%
Sugars
4.8 g
--
Protein
27.7 g
55%
Sodium
1602.9 mg
70%
Vitamin D
0.7 µg
3%
Calcium
61.9 mg
5%
Iron
7.2 mg
40%
Potassium
502.7 mg
11%
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