Main Dishescountryliving5.0
Wild Rice and Basmati Dressing with Sausage and Sage
For this take on Thanksgiving dressing, two types of rice are cooked in a fragrant medley of mushrooms and onions sauteed in butter, bay leaf, and fresh sage.
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 30 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●wooden spoon
- ●oven
- ●casserole dish
📝 Preparation Steps
1
In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and fat is rendered, about ⏱️ 10 minutes. Using a slotted spoon, transfer sausage to a plate; set aside. Discard fat and wipe pan clean.
2
In same pot over medium heat, melt butter. Add onion and cook until soft, about ⏱️ 10 minutes. Add mushrooms and cook until soft, about ⏱️ 8 minutes. Stir in wild rice. Add broth, sage, and bay leaves. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook for ⏱️ 25 minutes. Stir in basmati rice, cover, and continue to cook until both rices are tender, about ⏱️ 20 minutes. Remove from heat, discard bay leaves, and stir in reserved sausage, parsley, 1 1/2 teaspoons salt, and 1 teaspoon pepper.
bay leaves2
3
Preheat oven to 350°F. Allow rice mixture to rest in pot while oven preheats. Transfer to a buttered 3-quart casserole dish and bake until hot and browned on top, about ⏱️ 20 minutes.
Nutrition Facts
calories
273 calories
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...