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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    33 Comments on “Wild Rice with Sausage and Mushrooms”

  1. If wild rice isn't rice, that explains a lot. I don't care for rice, but do like wild rice! 🙂

  2. Now, I never knew that wild rice wasn't actually rice. I still have things to learn!

  3. Kalyn, this sounds unreal. I am always looking for one-dish dinners and this one sounds like I winner. I cannot wait to make it, I just know that when I eat I am going to feel cozy and warm despite the chilly Montreal weather.

  4. If being a grass means not being a rice, then regular rice is not rice either – it's a grass too!

    This looks delicious and I plan to make it the next time I'm on my own for dinner, maybe with spicy sausage… LOVE spicy sausage… because my husband doesn't eat mushrooms and I don't want to omit them!

  5. Oh delicious!
    *sings*
    Wild rice and mushroom and Jimmy Dean sausage,
    These are a few of my favorite things…."

  6. This is a great fall dish.

  7. I'm saving this recipe for Thanksgiving. I didn't know wild rice wasn't a rice! I love that mustard colored bowl. Great picture

  8. Demandy, sorry but I don't have that info. My wild rice has been transferred into a jar so I don't have the label any more. The little South Beach guide for foods says 18 carbs in 1/2 cup wild rice if that helps, and since mushrooms have very little carbs and sausage has none, I'm thinking it would be pretty low.

  9. This sounds delicious, do you know the carb and dietary fiber count per serving? My husband is a type 1 diabetic but not on insulin so he requires usuall phase 1 levels of carbs. We've been following your blog for a while, keep it up!

  10. I live in Minnesota and my husband picks wild rice every year. We make a similar recipe with sausage, but we also use chicken, pheasant or duck with excellent results.
    Joan

  11. Wow! That looks so flavorful! I bet that it is very delicious. Thank you for sharing this yummy recipe. I'm craving for the mushrooms.:)

  12. Perfect dish for the winter. I love that earthy flavor that mushrooms add.
    Have you tried the brown rice medley from Trader Joes? It's my fav.
    I have also been cooking a lot with the Trader Joes chicken sweet Italian sausage. Yum.

  13. I wonder if this would taste good if I used the very lean "homemade" chicken sausages a local meat shop makes right there… they're good and spicy… so it might work?!
    looks great… will have to try this one. I need to use up all the onions my husband planted this year!

  14. Gracie, hope they like it!

    Alanna, I didn't know that there were two kinds. Thanks for that tip. Now I want to try the quicker-cooking type!

    Katie, it was meant as a stuffing on the Food Network site. I'm thinking a mixture of this with cornbread stuffing mix might make a good Gluten-free stuffing.

    Dara, rice freezes very well, so I'm thinking this will freeze well too.

    Chris, fun. Glad I could give a memory of Thanksgiving past!

  15. Jimmy Dean always makes things better! I'll have to give this a try because it sounds similar to a dish my mom's best friend made for our thanksgiving get togethers each year.

  16. Wild rice has such lovely, nutty flavor which would work so well with mushrooms. Another great dish, Kalyn! I must admit that I have never frozen cooked rice. Does the texture of the rice hold up okay?

  17. I love the idea of using this as a stuffing for Thanksgiving! This will be my first gluten-free T-giving, and I've been contemplating stuffing ideas for a few days now. Although it's not traditional, I don't think that anyone in the family will be complaining about this!

  18. Looks great! As a native Minnesotan, we grew up with wild rice as a staple. So it wasn't until I moved 'south' that I learned that there is a huge difference between 'cultivated' wild rice (which is what's mostly found in grocery stores) and takes a long time to cook and natural wild rice (which is hard to find outside its growing areas) but cooks in just a few minutes. If you're interested, my recipe for Wild Rice Salad includes a side-by-side photo of the two kinds of wild rice.

  19. I am going to make this for my "picky" son and husband. I think they'll love it!!!

  20. After this recipe had been posted for hours I realized that I had used reduced fat sausage, but I didn’t put that in the recipe. I edited it as soon as I got home from school today. To those who saw it sooner, I apologize.