Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Baked Sausage and Wild Rice (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      Baked sausage and wild rice make a perfect casserole for fall.


    Baked sausage and wild rice anchor this memorable dinner dish. Photo: CC--Anokarina
    Caption: Baked sausage and wild rice anchor this memorable dinner dish. Photo: CC--Anokarina

    Casserole season is upon us once again. This baked sausage and wild rice is just the thing for a chilly fall night.

    Ingredients:

    • 12 ounces mild pork sausage 2 cups cubed, cooked chicken 1 cup chopped onion 8 ounces sliced fresh mushrooms 1 can sliced water chestnuts, 8 ounces, drained ¼ cup potato starch â…› teaspoon pepper 1½ cups gluten-free chicken broth ¾ cup whole milk
    • ¾ cup long grain and wild rice blend, (such as RiceSelect Royal Blend, Texmati White, Brown, Wild, and Red Rice)
    • ½ cup Italian parsley, chopped
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon salt
    • ½ teaspoon pepper



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat.

    Add sliced mushrooms and water chestnuts and cook until mushrooms are tender.

    Stir in parsley, garlic powder and onion powder.

    Wisk in potato starch and pepper.

    Add chicken broth and milk together.

    Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more.

    Remove skillet from heat. Add ½ teaspoon salt, as needed.

    Meanwhile, in a saucepan, cook long grain and wild rice mix according to package directions.

    Toss together the sausage mixture, rice, and chicken.

    Transfer to a casserole dish.

    Bake, uncovered, at 350F for 25 to 30 minutes, or until heated through.

    Serve warm.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Kimberly Dungan.
    This is using an 8x8 casserole dish: Just add the appropriate amounts to all the ingredients to make a larger dish. Fill your casserole dish with potatoes (line them up to fill it so you know how many to use). Peel and boil the potatoes (cutting them into small chunks will allow faster cooking). Drain the potatoes and put them onto a cookie sheet Bake for ten minutes (not any more ­ they will get a hard crust otherwise) in a 375 degree oven. After taking them out of the oven, put into a large mixing bowl, set aside.
    Chop ½ onion and 3 slices of Fat Free Jennie-O Turkey bacon (or ...

    Jefferson Adams
    Celiac.com 04/07/2016 - Good braised short ribs are almost sure to draw a crowd, and disappear quickly from the dinner table. This recipe marries beef broth, red wine, garlic and fresh herbs for rich, savory short ribs that are sure to please.
    Ingredients:
    1½ to 2 pounds of meaty short ribs 2 cups red wine 2 cups beef broth 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot, minced 2 carrots, diced 2-3 cloves garlic, peeled and crushed ¼ cup gluten-free soy sauce 2 bay leaves 2 sprigs fresh rosemary 4 2-inch sprigs fresh thyme salt and pepper to taste chives for garnish Directions:
    Sprinkle the short ribs with s...

    Jefferson Adams
    Celiac.com 08/08/2017 - A simple red wine sauce helps cheaper cuts of beef go the distance and deliver the win. This recipe dresses up a tri-tip steak into a tasty, easy to make meal that you won’t soon forget.
    Ingredients:
    2 (1-pound) tri-tip steaks Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for garnish 6 tablespoons cold unsalted butter 1 onion, thinly sliced 1 tablespoon minced garlic 1 teaspoon dried oregano ⅓ cup tomato paste 2½ cups red wine Directions:
    Heat grill or barbecue to medium-high.
    Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil....