Shelly's Recipe

WILD RICE AND SAUSAGE CASSEROLE

Category: Casseroles - Pork

2cups uncooked wild rice, rinsed well
7 cup cold water
Salt, to taste
1 lb bulk pork sausage
1 lb mushrooms, sliced
1 medium onion; chopped
2/3 cup blanched slivered almonds
1/4 cup flour
1/2 cup light cream or half-and-half
2 1/2 cups chicken broth
1/8 tsp beau monde or Greek seasoning
Pinch dried oregano, marjoram and thyme

Combine rinsed rice in cold water in a saucepan; adding salt to taste. Bring to a boil. Cover tightly and cook over low heat for 40-45 minutes. Drain off excess liquid. Set aside.

In another pan, saute sausage, breaking into small pieces. Drain on paper toweling; set aside. Saute mushrooms and onion in sausage fat and combine with reserved sausage and almonds in pan.

Blend flour with cream until smooth and add to sausage mixture. Add chicken broth and cook over low heat until thickened. Add remaining seasonings and reserved rice; tossing lightly.

Preheat oven to 350. Place rice mixture in a 2 quart casserole dish and bake for 30 minutes or until heated through. Serves 4-6

NOTE: Can be prepared 1 day in advance and reheated.