Wild Rice with Pork/Sage Sausage:
This is an easy but impressive dish to make — Buttery rich, and so very tasty. So very Minnesota. However, you must use naturally harvested Wild Rice — That ‘cultivated’ wild rice is not allowed!! Cook the Wild Rice (the ‘real’ stuff) ahead of time — Fully cooked, but not ‘exploded’. Then mix in with the other ingredients for a final bake.
And thank you to Laurie Ryan (who makes this every year for the St. Croix Pottery Tour), and to Mary Jo VanDell (a Minnesota Painter), who provided the recipe in the first place!
Ingredients / Prep:
2 cups Wild Rice – Already cooked (not over-cooked)
1 medium Onion — Chopped
1 pkg. Mushrooms — Sliced
1 or 2 cloves Garlic — Minced or crushed
1 lb. Jimmy Dean Sausage (w/Sage)
1 stick Butter (I use only 3/4 stick)
1 cup heavy Cream (or Half/Half for less rich)
Salt / Pepper
Optional — Carrot — Peeled, chopped, cooked
Optional — 1 – 2 Apples — Peeled, chopped, sauteed
Instructions / Assembly:
Pre-cook Rice — Gently, not ‘exploded’.
In heated saute pan — Saute onion and garlic, then mushroom. Transfer from pan to mixing bowl. In same pan, saute Sausage. Transfer to same mixing bowl.
Mix all together with already cooked Wild Rice, salt and pepper, then butter (softened) and cream.
Transfer to large Baking Dish — Bake at 350 degrees about 45 minutes. I cover for final 20 minutes.