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Wild Rice Casserole Recipe
|Pork sausage||1 Pound|
|Fresh mushrooms||1 Pound|
|Wild rice||8 Ounce|
|Flour||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Monosodium glutamate||1 Teaspoon|
|Toasted almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3424 Calories from Fat 1769
% Daily Value*
Total Fat 197 g302.8%
Saturated Fat 77 g385.2%
Trans Fat 0 g
Cholesterol 586.3 mg
Sodium 5825.1 mg242.7%
Total Carbohydrates 299 g99.8%
Dietary Fiber 41.3 g165%
Sugars 50.6 g
Protein 138 g277%
Vitamin A 62.2% Vitamin C 121.1%
Calcium 62% Iron 98.2%
*Based on a 2000 Calorie diet
Let stand until cold.
Drain and repeat two more times; set aside.
Saute sausage; drain on paper.
Break up into small pieces.
Reserve sausage fat.
Slice mushrooms and saute in sausage fat along with chopped onions.
Mix flour with heavy cream until smooth.
Add chicken broth to flourcream mixture and cook until thickened.
Season with oregano, thyme, marjoram, salt & pepper.
Combine above "custard" with wild rice, sausage and vegetables.
Stir in toasted almonds.
Pour into greased casserole and bake at 350 degrees for 25 to 30 minutes.
Ready to serve when bubbly.
Special note:If mixed ahead and allowed to stand, liquid will be absorbed.
In this case, mix in more chicken broth.
It is preferable to add the "custard" mixture just before baking.
Good with wild game birds, chicken or turkey.