Budweiser Wild Rice and Sausage
"Any strong beer could be used, but I prefer Bud. Cooking is a Creative Sport"
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
2 Cups
ingredients
- 1⁄2 cup uncooked wild rice
- 12 ounces Budweiser beer or 12 ounces another good lager beer
- 1⁄2 cup mushroom (chopped)
- 1⁄2 cup onion (diced)
- 2 tablespoons olive oil
- 1⁄2 teaspoon black pepper
- 1⁄2 cup Italian sausage
directions
- Add the Budweiser to the Wild Rice in a 1 quart sauce pan, bring to a quick boil, cover and lower the heat to the minimum.
- Simmer for 45 minutes or until the rice is tender.
- Add the Olive Oil to a hot frying pan, and brown the Sausage.
- When it is nearly cooked, add the Onions and Mushrooms and continue to cook until the Onions are transparent.
- Pour the Wild Rice into the pan, followed by the Black Pepper and stir.
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Reviews
-
I love to cook with beer and this recipe was perfect for that. I added more pepper to fit my taste and it was a great side dish with a steak. -
I made this dish for my husband as the ingredients sounded like his kind of dish. I used 1/4 cup wild rice and 1/4 cup brown as I wasn't sure if he'd like 100% wild. He really enjoyed the medley of flavors of the beer, sausage and vegetables but wasn't crazy about the wild rice. This surprised us since he does like the long grain & wild rice dishes that he gets in restaraunts. He wasn't sure if it was the brand or the quality of what I had that made him find the flavor overwhelming or maybe the amount. He felt it was a good recipe and could see how someone who really likes wild rice would like it but he wants me to use all brown rice next time for him. Thanks Bill for such a creative dish!
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
