Kalyn's Kitchen

Wild Rice with Sausage and Mushrooms

Wild Rice with Sausage and Mushrooms is a gluten-free stuffing idea for Thanksgiving, or just serve it as a tasty side dish. Wild rice is lower in carbs than you might think, so this recipe with sausage and mushrooms is surprisingly low in carbs!

PIN Wild Rice with Sausage and Mushrooms to try it later.

Wild Rice with Sausage and Mushrooms finished dish in serving bowl

I’m a fan of wild rice, and I’m hoping this recipe can get you interested in trying it if you’ve never cooked with this interesting ingredient. It’s actually a seed that’s cooked like rice and used in recipes the same way as rice. And even though it has rice in the name, it’s relatively low in carbs! You may have seen products where the distinctive long pieces of wild rice are mixed with regular rice and that type of mix isn’t low in carbs, but wild rice is so delicious used as a low-carb ingredient by itself.

This Wild Rice with Sausage and Mushrooms uses wild rice as the main ingredient, with sausage, mushrooms, and fresh or dried thyme adding so much flavor. And I’m reminding you about this old favorite recipe today for Friday Favorites because this is such a tasty idea for a gluten-free stuffing for Thanksgiving. Even if you’re having a smaller gathering than usual this year, it might be fun to try something new like this. And this recipe is great as as a stuffing or side dish, but when I took these photos I enjoyed just eating a bowl of it for a quick lunch.  

What is Wild Rice?

Wild Rice is a species of grass that’s grown in North America and China, and the seed of the grass is eaten as a grain. It’s chewy and flavorful and high in protein, low in carbs, and gluten-free which makes is a tasty ingredient to add to soups, salads, or to use in side dishes like this recipe.

Wild Rice with Sausage and Mushrooms process shots collage

How to Make Wild Rice with Sausage and Mushrooms:

(Scroll down for complete recipe with nutritional information.)

  1. Wild Rice (affiliate link) isn’t a quick cooking food, and if the rice you use has been sitting on the shelf for a while it may take even longer to cook. You need to simmer it in stock until some of the rice grains start to split apart and it’s soft but slightly chewy.
  2. When the rice is nearly done, start to brown the sausage. I used Jimmy Dean Pork Sausage, but this would be great with turkey sausage as well.
  3. Mix the cooked wild rice and browned sausage in a bowl, then saute the onions and then the mushrooms.
  4. Cooking the onions with plenty of chopped fresh thyme adds a lot of flavor to this dish, but I think you could use Dried Thyme (affiliate link) here with good results.
  5. I used brown mushrooms, but you can use regular white mushrooms if that’s what your store carries. Whichever type you use, be sure the mushrooms are well browned when you cook them.
  6. Mix the cooked onions and mushrooms into the wild rice/sausage mixture, then add 1/2 cup stock and some chopped parsley, put it in a casserole dish and cover with the lid or foil.
  7. Bake 30 minutes, or until it’s piping hot and most of the stock has been absorbed. Serve hot

More Tasty Recipes with Wild Rice:

CrockPot Chicken Wild Rice Soup ~ Pinch of Yum
Cozy Autumn Wild Rice Soup ~ Gimme Some Oven
Wild Rice Salad ~ Simply Recipes
Wild Rice Pilaf with Cranberries, Apples, and Pecans ~ Carlsbad Cravings

Wild Rice with Sausage and Mushrooms finished dish in serving bowl

Wild Rice with Sausage and Mushrooms

Yield 6 servings
Prep Time 1 hour 32 minutes
Cook Time 30 minutes
Total Time 2 hours 2 minutes

Wild Rice with Sausage and Mushrooms could be a gluten-free stuffing idea for Thanksgiving, or just serve it as a side dish any time of year.

Ingredients

  • 2/3 uncooked cup wild rice, rinsed and drained
  • 3 cups plus 1/2 cup chicken or turkey stock, homemade or canned
  • 2 T butter (see notes)
  • one 12 oz. pkg. ground pork sausage (see notes)
  • 1 small onion, finely chopped
  • 1 T finely chopped fresh thyme leaves (see notes)
  • 12 oz brown mushrooms, stems removed and coarsely chopped
  • 3 T finely chopped fresh parsley
  • fresh ground black pepper to taste

Instructions

  1. In saucepan combine wild rice and 3 cups stock. (Original recipe added salt, but I didn’t think it needed it.)
  2. Bring to a gentle simmer, cover, and cook until rice is tender, about 60 minutes. or longer if the rice has been stored for a while. (I cooked the wild rice at the lowest possible simmer, in a pan with a very tight fitting lid. You will probably need to check after a few minutes, and possibly add some water during the cooking time, depending on how old the wild rice is, how tight the lid is on your pan, and how low your stove burner goes.)
  3. Rice should be tender to the bite with some grains starting to break apart when it’s done.
  4. Dump rice into colander and let it drain well. Begin preheating oven to 350F/175C.
  5. In medium sized frying pan, cook sausage over medium-high heat until it is lightly browned. I use a potato masher (affiliate link) to break the sausage into small pieces as it cooks.
  6. Drain off any excess fat and add sausage to the cooked rice. Put drained rice and sausage into a mixing bowl.
  7. Wipe out pan with a paper towel if there is a lot of fat, then heat 1 T butter, add onions and cook on low until starting to turn golden, about 10 minutes. Add the chopped thyme and cook 2 minutes more. Add thyme/onion mixture to the rice.
  8. Add 1 T more butter to frying pan as needed, add chopped mushrooms and saute until lightly browned and all liquid has evaporated, about 10 minutes. Add mushrooms to the wild rice mixture.
  9. Add the chopped parsley and 1/2 cup stock and season with black pepper to taste. Transfer mixture to glass or crockery casserole dish with a lid.
  10. Bake until heated through, about 30 minutes. Serve hot.

Notes

Use butter or olive oil, whichever you prefer. Use lower-fat turkey sausage if you prefer. If you don't have fresh thyme use 1-2 tsp. dried thyme.

Recipe adapted from Thanksgiving Wild Rice at the Food Network.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 301Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 71mgSodium: 561mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 17g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach DietSuggestions:
Wild rice is actually a grass seed and not really rice, and it’s higher in protein, more nutritious, high in fiber, and lower on the glycemic index than rice. That makes this Wild Rice with Sausage and Mushrooms a good choice for the original South Beach Diet Phase 2, and other low-glycemic eating plans. Wild Rice is also relatively low in carbs, and if you use portion control this dish should work for most low-carb diet plans.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Wild Rice with Sausage and Mushrooms was first. posted in 2009! It was updated with better photos in 2013 and updated again in 2020.

Pinterest image of Wild Rice with Sausage and Mushrooms

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    31 Comments on “Wild Rice with Sausage and Mushrooms”

  1. I made the wild rice, sausage and mushroom dish and also your sheet pan sausage, sweet potato and broccoli recipe. that was our dinner tonight and it was delicious and got rave reviews from my family, who are all serious foodies. The taste celebrates the fall season and was full of great flavors. these two recipes will be keepers . Thank you

  2. This looks delicious!  I’m thinking it would pair nicely with prime rib for Christmas dinner.  Have you ever made this ahead of time?  If so, what would you recommend for reheating instructions? Thank you!

    • I haven’t made it ahead. But I think it could be reheated. I’d just use the same covered casserole dish (or just cover a casserole dish with foil) and reheat at 400F for about 20 minutes. Maybe cook for a slightly shorter time initially if you know you’re going to reheat.

      Or if this works for your schedule, it might work to assemble the dish and store in the fridge, then let it come to room temperature and bake right before you are going to eat it.

  3. I’m so glad this was posted. I originally saw this recipe in Sunset Magazine about 10+ years ago and been serving it instead of stuffing (because I hate stuffing) ever since. So last Thanksgiving when I went to get that magazine that I’ve been holding onto all these years, I realized that it had been misplaced. I tried looking for it online last year and couldn’t find it. This year I listed the ingredients in the search and here I am 🙂 I love love love this recipe. And to put it in perspective, I hate cooking! I really do. This recipe is a challenge for me, particularly dealing with Thyme, but the point is that’s how much I like it and so glad that I can now bookmark it etc for more years than perhaps my poor lost Sunset Magazine. Thanks again!!!

  4. Hi! I was looking for a rice side for Thanksgiving, and I love the sound of this! I need to leave out the sausage, so are there any seasoning adjustments you would recommend? Thanks!

    • The sausage adds a lot of flavor so I'd definitely add something like poultry seasoning and maybe a little ground fennel. It's hard for me to say for sure, since I haven't made it without sausage. Hope you enjoy!

  5. Jamie, the only thing I can think of is that I cooked my rice at the lowest possible simmer, and I had a pan with a very tight fitting lid. I do think that if you ended up with rice that had been sitting on the shelf at the store for a while, it might take this long to cook though. I think I will edit the recipe to caution people they might need to check occasionally and add water, thanks!

  6. I made this last night, delicious! I did have a problem with the wild rice though. I've never made it before, so maybe I'm doing something wrong?? I started off with the 2/3cup rice and 3cups chicken stock in the pan. Brought it to a light boil, and put the lid on. Since it said it needed to cook for 60 minutes, I walked away for about 20 minutes, came back and all the liquid was gone! The rice was starting to burn to the bottom of the pan and barely any of it had popped open. So I quickly added about a cup of water and brought it back up to the light boil. Came back 10 minutes later, same thing! So in total I ended up having to cook it for about 80-90 minutes and having to add water by the 1/2 cup full every 10 minutes or so. Even when I finally took it off the burner, there still weren't many kernels open and it wasn't very soft/chewy. Any suggestions? Did I do something wrong? Even with the rice debacle; this was still an excellent dish with great flavor that I will make again…given I can figure out what I'm doing wrong with the rice! Thankyou for all the great recipes!!!

  7. I don't use wild rice nearly often enough and this looks like a really tasty way to enjoy some.