Recipe by sugarpea
A picture of this dish should be in the dictionary under "savory". Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times.
Top Review by MA Blossom
This was liked by all at our Thanksgiving get-together, even one who doesn't usually like mushrooms. I used regular breakfast sausage because I had some on hand and Newfie Savoury instead of leaf oregano. I will try this recipe again with a zippier sausage to add to the savoury flavour. Thank you, sugarpea, for adding this to Zaar.
- 3 cups cooked wild rice
- 8 ounces mild sausage
- 4 slices bacon, cut into 1 ",pieces
- 1 1⁄2 cups onions, chopped
- 8 ounces mushrooms, sliced
- 1 cup celery, chopped
- 1 teaspoon crushed leaf oregano
- 1⁄2 teaspoon crushed sage leaf
- 2 cups breadcrumbs
- salt and pepper
Directions See How It's Made
- Crumble and cook the sausage, drain and set aside.
- Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
- Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
- Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.