Sausage & Buttery Mushroom Rice

There’s no better way to celebrate real Canadian cooking than by using wild rice. A native plant that’s found throughout Alberta, wild rice has an earthy, slightly nutty taste that makes it a welcome change from regular sides. Best of all, you can pair this surprisingly simple dish with just about anything.

Recipe by Karlynn Johnston of TheKitchenMagpie.com


Prep Time


Cook Time


What You Need
1 cup
wild rice, uncooked
3 tbsp.
1/2 cup
white onions, chopped
1 cup
fresh mushrooms, chopped
can of cream of mushroom soup
cups of strong beef broth
  • Preheat your oven to 350F.
  • Grease a 2-quart casserole dish and set aside. It should have a lid.
  • Melt the butter in a large skillet and fry the onions and mushrooms until they’re nice and soft, approximately 10 minutes. Remove from the heat.
  • Add the sausage and uncooked rice to the sautéed vegetables and stir well until they’re combined. Place the mixture into in the prepared casserole dish.
  • In a large bowl, whisk together the soup and broth until smooth and then pour over the top of the rice mixture.
  • Cover and bake for approximately 60-90 minutes, until the rice softens and the soup has been absorbed. Remove and serve piping hot.
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