Ingredients
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1 lb pork sausage (your choice of hot or mild)
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1 cup wild rice (not cooked)
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1 cup white onion, diced
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3/4 cup celery, diced
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1/2 cup bell pepper, diced (any color)
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1 (10 3/4 ounce) can cream of celery soup
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water
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1 teaspoon salt
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2 tablespoons butter
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fresh black pepper (3 grinds (or more)
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1/2 cup carrot, diced
Instructions
- Preheat oven to 350 degrees.
- Wash wild rice several times under cold water until water runs clear. Set aside.
- Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
- In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
- Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
- Add salt and black pepper to taste.
- Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
- When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
- Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
- Cook until most liquid is absorbed, but not until casserole is dry, about an hour.