Wild Rice With Sausage

By Marian Burros

Total Time
2 hours
Rating
4(28)
Comments
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Featured in: FOOD; WILD RICE: PREPARING THE FILET MIGNON OF GRAINS

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Ingredients

Yield:8 servings
  • 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
Ingredient Substitution Guide
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

  1. Step 1

    Pour boiling water over rice and let stand 10 minutes; drain.

  2. 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.

  3. 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.

Tip
  • This is a favorite regional specialty wherever wild rice is grown.

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Ratings

4 out of 5
28 user ratings
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Comments

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LindaL

I cooked the wild rice for about one hour. I roasted the sheet-pan sliced butternut squash, and again the roasted brussels sprouts and crumbled sausage. I had some roasted sliced almonds with tarragon, and added them to the plates. It was delicious. (It was Marian Burros, 1981!)

Needs (Much) More Liquid

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.

Notachef

Two hours later and the rice is uncooked. Don't bother.

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