This recipe from Johnsonville Sausage Company did not call for the pecans, but we like them with rice so I used some. Added sherry to the cooking liquid and left out the seasoning packet that comes with Uncle Ben’s wild rice and white rice mix. The seasoning packet has wheat in it so I used a tablespoon of a herb mix seasoning from Penzeys spice company. You could use any combo of spices your family likes though I would stay with the green herbs. I also used just three sausage instead of the whole package because that was what I had on hand.
Every one enjoyed it and I will make it again. Served it with green peas, cottage cheese and warm rolls. Next time I might add some shredded orange peel for a little extra flavor boost. It was quick and good to fix when we were all tired of leftovers from the Ham and Turkey, etc. This gives you a change of pace without a lot of work.
Sausage, Rice, Pecan Casserole
1 box (6 ounces) long grain, wild rice mix with seasonings, Or 1 tablespoon of a Italian seasoning spice mix
1 package (13.5) Johnsonville smoked sausage, sliced (I used 3 sausages)
1 cup sliced fresh mushrooms
½ cup diced green pepper
1 garlic clove minced
½ cup toasted broken pecans
¼ cup sherry (optional)
1 cup chicken stock
Prepare rice according to the package directions using the sherry and chicken stock for some of the water called for on the rice package.
In a skillet, sauté sausage for 2 to 3 minutes, blot some of the grease with a paper towel, add the mushrooms, green pepper garlic until tender. Add the toasted pecans and heat through. Combine with the prepared rice and serve. Garnish with some green pepper strips