Wild Rice With Sausage
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup wild rice
- 3cups boiling water
- 1pound pork sausage, crumbled
- Salt and freshly ground black pepper to taste
- 2large acorn squash, quartered lengthwise and seeded
- 3cups cooked Brussels sprouts or peas
Nutritional analysis per serving (8 servings)
305 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 14 grams protein; 777 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour boiling water over rice and let stand 10 minutes; drain.
- Step 2
Cook sausage until most of the fat has been rendered; drain fat. Add sausage to rice and place in 9 by 13 inch baking dish or similar shallow casserole.
- Step 3
Place squash quarters on top of sausage and rice; cover tightly and bake at 350 degrees for 1½ to 1¾ hours. Just before serving, fill squash quarters with cooked Brussels sprouts.
- This is a favorite regional specialty wherever wild rice is grown.
Private Notes
Comments
After following the recipe and ending up with completely uncooked rice, ended up cooking for 2 more hours and slowly adding approximately 4 cups stock before the rice was cooked through (in Denver, CO). I also added in chopped almonds, dried cranberries and seasonal chopped herbs (sage, thyme). Ended up delicious and pretty easy to throw together, but would plan to add 4 cups stock from the beginning next time.
Two hours later and the rice is uncooked. Don't bother.
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