Best 2 One Pot Sausage Mushroom Wild Rice Recipes

Indulge in a hearty and flavorful One-Pot Sausage, Mushroom, and Wild Rice dish, where succulent sausage, earthy mushrooms, and nutty wild rice come together in a symphony of flavors. This easy-to-make recipe is not only convenient but also packed with wholesome ingredients that will satisfy your taste buds and nourish your body. Let's embark on a culinary journey as we explore the delectable recipes featured in this article:

- One-Pot Sausage, Mushroom, and Wild Rice: This main course recipe combines the savory goodness of sausage, the umami-richness of mushrooms, and the chewy texture of wild rice, all simmered together in a single pot. It's a perfect weeknight meal that's quick to prepare and offers a balanced combination of protein, fiber, and essential nutrients.

- Wild Rice Salad with Roasted Butternut Squash: This vibrant and colorful salad showcases the unique flavor of wild rice, complemented by roasted butternut squash, tangy cranberries, crunchy pecans, and a zesty dressing. It's a delightful side dish that adds a touch of sophistication to your dinner table.

- Sausage and Wild Rice Stuffed Peppers: Experience a delightful fusion of flavors in these bell peppers stuffed with a savory mixture of sausage, wild rice, vegetables, and a blend of herbs and spices. Baked to perfection, these stuffed peppers make for a hearty and satisfying main course or an impressive appetizer.

- Wild Rice and Lentil Soup: Warm up with a comforting bowl of Wild Rice and Lentil Soup, a hearty and wholesome soup that combines the goodness of wild rice, lentils, vegetables, and a flavorful broth. This nutritious soup is a perfect choice for a cozy meal on a chilly day.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT SAUSAGE & MUSHROOM WILD RICE

One-Pot Sausage & Mushroom Wild Rice image

We've dressed up this one-pot wild rice dish with rich sausage, fragrant herbs, and earthy mushrooms. During the holidays, it can be a decadent alternative to traditional stuffing, but it's also a comforting and elegant dish for any time of the year.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h40m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 lb bulk sausage
4 tablespoons butter
1 cup sliced onions
1 tablespoon chopped fresh thyme leaves
8 oz sliced fresh white mushrooms
1/2 cup thinly sliced celery
3/4 cup dry white wine
2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1 cup uncooked wild rice
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup chopped walnuts, toasted, if desired

Steps:

In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.

Nutrition Facts : Calories 470, Carbohydrate 27 g, Cholesterol 85 mg, Fat 3, Fiber 3 g, Protein 18 g, SaturatedFat 13 g, ServingSize About 1 Cup, Sodium 850 mg, Sugar 4 g, TransFat 1/2 g

SAUSAGE AND MUSHROOM WILD RICE

Sausage and Mushroom Wild Rice image

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.

Provided by Candid Appetite

Categories Nut-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Stove

Time 50m

Yield 6

Number Of Ingredients 16

Ingredients

1 package Dried Mushrooms
4 cup Chicken Stock
1 1/2 cup Long Grain White Rice
1/2 cup Wild Rice
4 tablespoon Unsalted Butter
3 teaspoon Kosher Salt
3 teaspoon Ground Black Pepper
1/2 teaspoon Crushed Red Pepper Flakes
1 Yellow Onion
3 clove Garlic
1 pound Cremini Mushroom
3 sprig Fresh Thyme
0.5 pound Spicy Ground Sausage
1/4 cup Red Wine
to taste Scallion
to taste Fresh Parsley

Steps:

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).
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.
Cover with a lid and lower the heat to low. Allow to cook for about 30 to 35 minutes.
Remove the leaves from the Fresh Thyme (3 sprig).
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.
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.
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.
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.
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.
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.
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.
Stir in sliced Scallion (to taste) and Fresh Parsley (to taste). Serve right away or at room temperature. Enjoy!

Nutrition Facts : Calories 95 calories, Protein 4.6 g, Fat 2.9 g, Carbohydrate 12.3 g, Fiber 2.4 g, Sugar 0.8 g, Sodium 267.2 mg, SaturatedFat 1.3 g, TransFat 0.0 g, Cholesterol 7.8 mg, UnsaturatedFat 1.0 g

Tips:

Use high-quality sausage for the best flavor. Look for sausage that is made with fresh, ground pork and seasoned with natural spices.
If you don't have wild rice, you can use brown rice or barley instead.
Be sure to rinse the wild rice well before cooking. This will help to remove any dirt or debris.
Don't overcrowd the pan when cooking the sausage and mushrooms. This will prevent them from cooking evenly.
If you like your sauce a little thicker, you can add a cornstarch slurry at the end of cooking. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, stir the slurry into the sauce and cook over medium heat until thickened.

Conclusion:

This one-pot sausage, mushroom, and wild rice dish is a delicious and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover sausage and mushrooms. The wild rice adds a nutty flavor and texture to the dish, and the creamy sauce is the perfect finishing touch.

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