Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
Casserole season is upon us once again. This hearty baked sausage and wild rice is just the thing for a chilly fall night. Baked sausage and wild rice anchor this memorable dinner dish.
Casserole season is upon us once again. This baked sausage and wild rice is just the thing for a chilly fall night.
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.