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  • Jefferson Adams
    Jefferson Adams

    Baked Sausage and Wild Rice (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

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

    Baked Sausage and Wild Rice (Gluten-Free) - 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):
    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.



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  • About Me

    Jefferson Adams

    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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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