Recipe by The Fat Man
This recipe is bi-cultural if you will – pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one. We don’t grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River. Try this recipe – it is simple and delicious.
Top Review by pamela t.
Wonderful blend of flavors. I used homemade chorizo in this--so I guess my recipe is nearly tri-cultural. Easy to throw together, but pretty enough for a holiday dinner. Thanks for posting this one. Made for Fall PAC 2008
- 1 lb pork sausage (your choice of hot or mild)
- 1 cup wild rice (not cooked)
- 1 cup white onion, diced
- 3⁄4 cup celery, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup bell pepper, diced (any color)
- 1 (10 3/4 ounce) can cream of celery soup
- 1 teaspoon salt
- 2 tablespoons butter
- fresh black pepper (3 grinds (or more)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Wash wild rice several times under cold water until water runs clear. Set aside.
- Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
- In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
- Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
- Add salt and black pepper to taste.
- Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
- When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
- Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
- Cook until most liquid is absorbed, but not until casserole is dry, about an hour.