adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-Pot Sausage & Mushroom Wild Rice
One-Pot Sausage & Mushroom Wild Rice
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 40 minutes
Decadent wild rice dish with sausage, herbs, and mushrooms. Perfect for holidays or any occasion.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 lb bulk sausage
  • 4 tablespoons butter
  • 1 cup sliced onions
  • 1 tablespoon chopped fresh thyme leaves
  • 8 oz sliced fresh white mushrooms
  • 1/2 cup thinly sliced celery
  • 3/4 cup dry white wine
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup heavy whipping cream
  • 1 cup uncooked wild rice
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1/4 cup chopped walnuts, toasted, if desired
Instructions:
  • In a 5-quart Dutch oven, heat oil over medium-high heat. Cook sausage for 6 to 8 minutes, stirring often, until nicely browned and cooked through. Remove sausage, leaving the flavorful oil behind.
  • Prepare Dutch oven by removing any debris. Melt 4 tablespoons of butter over medium heat. Add onions and thyme; sauté for 4 to 6 minutes until onions start to caramelize. Add the remaining butter, then mix in mushrooms and celery. Turn up the heat to medium-high and cook for 4 to 5 minutes until mushrooms are golden brown.
  • Pour wine into the pan and let it simmer for 3 to 4 minutes while you scrape off the delicious brown bits. When the liquid has almost evaporated, add the sausage, broth, whipping cream, and wild rice. Bring it to a boil over high heat, then cover and simmer on medium-low for 1 hour to 1 hour and 10 minutes without stirring until the rice is tender. Garnish with parsley and walnuts before serving.

Similar Recipes