Ingredients
1 c wild rice, rinsed
1/2 t salt
3 c water or stock
1 lb seasoned sausage
8 oz mushrooms, sliced
1/2 c onion, chopped
1/4 c butter
1/4 c flour
2 c milk
1/2 t worchestershire
1/4 c buttered bread crumbs
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Cook wild rice in water/stock and salt according to pkg directions. Do not over cook. Saute and drain sausage in large skillet. Saute mushrooms and onions in butter 10 min/soft and given up liquid. Add four and stir until smooth. Gradually add milk and stir until thick and smooth. Add worchestershire and S&P to taste. Pour into buttered casserole and top with breadcrumbs. Bake 375 for 30 minutes. Possible to prepare and freeze or chill until ready to bake. This recipe is flexible and can be adapted to use wine/stock instead of milk. Canned mushrooms are also easy sub.
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The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking
True wild rice — nutty, earthy, stuffings, pilafs, soups
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger