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Jones Sausage And Wild Rice Recipe
|Wild rice||1 Cup (16 tbs)|
|Sausage links||12 Ounce (1 Package, All-Natural)|
|Onion||1 Medium, chopped|
|Celery rib||1 , sliced|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2003 Calories from Fat 878
% Daily Value*
Total Fat 97 g150%
Saturated Fat 31.9 g159.5%
Trans Fat 0.7 g
Cholesterol 254.1 mg
Sodium 3389 mg141.2%
Total Carbohydrates 178 g59.3%
Dietary Fiber 16.5 g65.8%
Sugars 21.3 g
Protein 83 g165.1%
Vitamin A 9.9% Vitamin C 31.4%
Calcium 18% Iron 52.2%
*Based on a 2000 Calorie diet
Prepare sausage links according to package directions in large skillet; do not overcook.
Drain well, leaving 1 tablespoon of fat in pan.
Cool sausages slightly and cut into bite-size pieces.
In same pan, saute onion and celery.
Add soup, cooked rice, sausage pieces, mushrooms and wine, stirring carefully to mix.
Place in well-greased 12x9-inch baking dish and bake at 350°F 30 minutes.