Prep 30 mins
Cook 1 hr
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.
- 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)
- 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.
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
Awesome recipe!!!! I used to make wild rice & shrimp casserole, almost like this, oohhh this is soo good. So simple & easy to make. I added a tsp. of garlic chili sauce. YUMM-O Thanx for sharing. Glen of Coolidge, Arizona
Delicious! I love the ingredients of this casserole! My store only had a wild rice blend today (Zatarain's New Orleans style long grain and wild rice) so I adjusted the cooking method a little to use that. I cooked the rice stove-top with butter and chicken broth instead of water. I used red bell pepper to bring a balancing sweetness to the mix. (If I had all wild rice, I would have used green bell pepper because of the natural sweetness of pure wild rice). Then, since I used the Zatarain's mix, it had seasonings in it already so I left out the salt in this recipe. I mixed everything together in a bowl before putting it in the casserole and I left out the 2 soup cans of water but subbed 1/4 cup evaporated milk to cut the salt of the Zatarain's mix and give it a creamy texture. Finally, I topped with a few french-fried onions and baked covered for 30 minutes. I will definitely make this again, it had lots of texture and flavors and it was a good hearty meal, thanks for the recipe!!!