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mushroom & sausage wild rice w/pecans & raisins

Tammy_Raynes avatar
Recipe by
Tammy Raynes
@Tammy_Raynes
Natchitoches, LA

I use Minute Rice in this recipe. I found that it holds its shape better during prolonged cooking than regular long-grain rice. Serve this over a little Sauteed Spinach for a quick supper. Just put this on to cook in the morning before you go to work and it's ready for you for lunch.

yield 6 serving(s)
prep time 15 Min
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For mushroom & sausage wild rice w/pecans & raisins

  • 1 lb
    pork sausage
  • 1
    (8-oz) container refrigerated prechopped onion
  • 1 pkg
    (8-oz) sliced fresh mushrooms
  • 1/3 c
    wild rice
  • 3 c
    chicken broth
  • 2 c
    minute rice, uncooked
  • 2/3 c
    raisins
  • 1 1/2 tsp
    chopped fresh thyme
  • 1/2 tsp
    salt
  • 1/2 tsp
    freshly ground pepper
  • 1/2 c
    coarsely chopped pecans, toasted

How To Make mushroom & sausage wild rice w/pecans & raisins

  • 1
    Brown sausage in a large skillet over medium high heat, stirring often, 5 minutes or until meat crumbles and is no longer pink; drain, reserving 2 tablespoons drippings in pan. Saute onion, mushrooms, and wild rice in hot drippings 5 minutes or until vegetables are tender. Add broth to vegetables, stirring to loosen particles from bottom of skillet.
  • 2
    Place sausage, rice, and next 4 ingredients in a lightly greased 5 quart slow cooker; stir in broth mixture. Cover and cook on LOW for 2.5 hours or until liquid is absorbed and rice is tender. Add pecans to rice; fluff with a fork.
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