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“Last year, we spent a really long time making stuffing for Thanksgiving. And we got... glue. Our stuffing tasted like glue. Yuck. This year, I plan something different. I found a recipe on the Good Housekeeping website. In the picture, it looks more like pilaf, but it sounds yummy... and not at all like glue! (I've altered the wording slightly)”
READY IN:
50mins
SERVES:
8
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

  • 16 ounces pork sausage
  • 3 medium celery ribs, finely chopped
  • 1 large onion, finely chopped
  • 2 (6 ounce) boxes long grain and wild rice blend, with seasoning packet (not quick-cooking mix)
  • 3 12 cups water
  • 1 cup fresh parsley leaves, coarsely chopped and loosely packed

Directions

  1. Heat a 5-quart Dutch oven over medium-high heat until hot. Add the sausage and cook 6 to 8 minutes or until the sausage is browned, breaking the sausage up with the side of a spoon as you do so.
  2. Add the celery and onion to the sausage in Dutch oven and cook 8 to 10 minutes or until the vegetables are soft, stirring frequently.
  3. Stir in the rice mix, the the seasoning packets and the water; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until most of liquid is absorbed and rice is tender. Fluff rice with fork; stir in parsley.
  4. You're done!

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