📝 About This Recipe
This hearty one-pan wonder celebrates the nutty, earthy profile of authentic wild rice, a grain native to the Great Lakes region of North America. Combined with savory smoked sausage, sweet caramelized aromatics, and a hint of fresh thyme, it offers a sophisticated balance of textures and deep, umami-rich flavors. It is a comforting, soul-warming meal that brings the essence of the forest floor directly to your dinner table.
🥗 Ingredients
The Grains and Broth
- 1 cup Wild Rice (uncooked, 100% natural wild rice (not a blend))
- 3 cups Chicken or Vegetable Stock (low-sodium for better salt control)
- 1 piece Bay Leaf (dried)
The Skillet Base
- 12 ounces Smoked Kielbasa or Andouille Sausage (sliced into 1/4-inch rounds)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery Stalks (finely sliced)
- 8 ounces Cremini Mushrooms (cleaned and sliced)
- 3 pieces Garlic Cloves (minced)
Seasonings and Finishing
- 1 tablespoon Fresh Thyme Leaves (chopped)
- 1 teaspoon Fresh Rosemary (finely minced)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Dry Sherry or White Wine (optional, for deglazing)
- 1/4 cup Fresh Flat-Leaf Parsley (chopped for garnish)
- 1/4 cup Toasted Pecans (roughly chopped for crunch)
👨🍳 Instructions
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1
Rinse the wild rice thoroughly in a fine-mesh sieve under cold running water to remove any debris or dusty residue.
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2
In a medium saucepan, combine the rinsed wild rice, stock, and the bay leaf. Bring to a boil over high heat.
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3
Once boiling, reduce the heat to low, cover tightly, and simmer for 45-50 minutes. The rice is done when it is tender and some of the kernels have 'bloomed' or curled open.
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4
While the rice simmers, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat.
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5
Add the sliced sausage to the skillet. Sear for 3-4 minutes per side until deeply browned and slightly crispy. Remove the sausage with a slotted spoon and set aside on a plate.
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6
In the same skillet (don't wipe it out!), add the remaining tablespoon of oil and the butter. Once the butter is foaming, add the onions, carrots, and celery.
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7
Sauté the vegetables for 6-8 minutes until the onions are translucent and the carrots have softened slightly.
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8
Add the sliced mushrooms to the skillet. Increase heat slightly and cook for 5 minutes until the mushrooms have released their moisture and turned golden brown.
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9
Stir in the minced garlic, thyme, and rosemary. Cook for just 1 minute until the aromatics are fragrant.
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10
Optional: Pour in the sherry or white wine to deglaze the pan, scraping up all the brown bits (fond) from the bottom with a wooden spoon. Let the liquid reduce by half.
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11
Once the wild rice is cooked, drain any excess liquid and discard the bay leaf. Fluff the rice with a fork.
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12
Add the cooked rice and the reserved sausage back into the skillet with the vegetables. Toss everything together thoroughly.
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13
Season with kosher salt and freshly cracked black pepper. Taste and adjust seasoning as necessary.
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14
Cook for an additional 2-3 minutes over medium heat to allow the flavors to meld and the rice to absorb the pan juices.
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15
Remove from heat. Garnish with chopped parsley and toasted pecans before serving hot directly from the skillet.
💡 Chef's Tips
Always use 100% wild rice rather than a blend for the best texture; blends often contain white rice that turns to mush before the wild rice is done. If you prefer a softer grain, cook the rice for the full 50-55 minutes; for a chewier texture, check it at 40 minutes. Don't crowd the mushrooms in the pan; give them space so they sear and brown rather than steam. To save time, you can cook the wild rice up to two days in advance and store it in the refrigerator. If the dish feels too dry at the end, stir in 2-3 tablespoons of extra broth or a splash of heavy cream for a richer finish.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Dry Riesling or a Pinot Grigio to cut through the richness of the sausage. Serve alongside a simple arugula salad with a lemon-tahini dressing for a fresh contrast. A side of roasted Brussels sprouts or honey-glazed parsnips complements the earthy tones of the grain. For a cozy autumn meal, serve with a warm piece of crusty sourdough bread and salted butter. Top with a dollop of cranberry sauce or dried cranberries for a sweet and tart pop of flavor.