web analytics
Kalyn's Kitchen

Wild Rice with Sausage and Mushrooms

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. This tasty wild rice dish is a fairly low-glycemic dish compared to traditional stuffing. Use Side Dishes to find more recipes like this one.

Click here to PIN Wild Rice with Sausage and Mushrooms.

Wild Rice with Sausage and Mushrooms found on KalynsKitchen.com

I’m a fan of wild rice, which is actually not rice at all, but the seed of a type of grass that grows in the U.S., Canada, and China. I’ve used it in dishes like Turkey and Wild Rice Soup, and it’s often sold in a mix with brown rice. This Wild Rice with Sausage and Mushrooms uses wild rice in a way that was different for me, where the wild rice is the main ingredient in the dish, with sausage mushrooms, and fresh thyme adding flavor.

The recipe was called Thanksgiving Wild Rice on the Food Network site, where it included lots of butter that I switched for olive oil, but take your choice on that! This could certainly be served as a stuffing or side dish, but I enjoyed just eating a bowl of it for a quick lunch. I’m putting some of my leftovers in a 2-serving container in the freezer, and I’m guessing it will freeze well and taste great for lunch some day when I’m too busy to cook. (Wild Rice with Sausage and Mushrooms was updated with better photos, October 2009.)

Wild Rice with Sausage and Mushrooms found on KalynsKitchen.com

Wild rice isn’t a quick cooking food, and if the rice you use has been sitting on the store shelf or in your pantry for a year or so 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. When the rice is nearly done, start to brown the sausage. I used Jimmy Dean Pork Sausage, but this would be a great way to use turkey sausage as well. Mix the cooked wild rice and sausage in a bowl, then saute the onions and then the mushrooms. 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 here with good results.

Wild Rice with Sausage and Mushrooms found on KalynsKitchen.com

I used brown Baby Bella or Crimini 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. 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. Bake 30-40 minutes, or until it’s piping hot and most of the stock has been absorbed.

More Recipes with Wild Rice:

Turkey and Wild Rice Soup with Cabbage, Parsley, and Sage from Kalyn’s Kitchen
Wild Rice Salad with Walnuts and Corn from French Kitchen in America
Brown and Wild Rice Salad with Snow Peas and Peppers from Kalyn’s Kitchen

Wild Rice with Sausage and Mushrooms

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.


  • 2/3 cup wild rice, rinsed and drained
  • 3 cups plus 1/2 cup chicken or turkey stock, homemade or canned
  • 2 T olive oil or butter (or less, depending on your pan)
  • one 12 oz. pkg. ground pork sausage (I used Jimmy Dean 50% less fat pork sausage but turkey sausage would be great too)
  • 1 onion, finely chopped
  • 1 T finely chopped fresh thyme leaves (or use 1-2 tsp. dried thyme)
  • 12 oz Crimini, Shitaki or white mushrooms, stems removed and coarsely chopped
  • 3 T finely chopped fresh parsley
  • fresh ground black pepper to taste


  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. (Edit: 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.) Rice should be tender to the bite with some grains starting to break apart when it’s done.
  3. Dump rice into colander and let it drain well. Begin preheating oven to 350.
  4. In medium sized frying pan, cook sausage until it is lightly browned. (I sometimes use a potato masher to break the sausage into small pieces as it cooks.)
  5. Drain off any excess fat and add sausage to the cooked rice. (If you don’t have reduced fat sausage, you can put the cooked sausage in a fine-mesh colander and rinse with very hot water to remove some of the fat.) Put drained rice and sausage into a mixing bowl.
  6. Wipe out pan with a paper towel if there is a lot of fat, then heat 1 T olive oil or 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.
  7. Add more olive oil or 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.
  8. 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.
  9. Bake until heated through, about 30 minutes. Serve hot.


Recipe adapted from Thanksgiving Wild Rice at the Food Network.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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 South Beach Diet Phase 2, and other low-glycemic eating plans. Wild Rice is also relatively low in carbs, especially if you consider the fiber and count net carbs.

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Wild Rice with Sausage and Mushrooms

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    29 Comments on “Wild Rice with Sausage and Mushrooms”

  1. 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.

  2. 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!!!

  3. 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!

  4. 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!

  5. 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!!!

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