“Rick Rodgers”
1hr 30mins
10 cups

Ingredients Nutrition


  1. Bring a large pot of lightly salted water to a boil over high heat.
  2. Add the wild rice and decrease heat to medium.
  3. Boil uncovered until the rice is barely tender, 45 to 55 minutes.
  4. Drain into a sieve and rinse under cold running water; place in a large bowl.
  5. In a large skillet, melt 2 T butter over medium heat.
  6. Add the onion, celery, and apples; cook/stirring occasionally, until the onion is softened and translucent, about 6 minutes; scrape mixture into the bowl of rice.
  7. In the same skillet, melt the remaining 2 T butter over med-high heat.
  8. Add the sausage and cook, stirring often and breaking up the sausage with the side of a spoon, until the meat is cooked through, about 10 minutes.
  9. Stir into the rice.
  10. Add the almonds, parsley, poultry seasoning, salt, and pepper; mix well.
  11. Transfer to a lightly buttered casserole dish, drizzle with broth, cover with foil and bake in preheated 350° oven for 30 minutes; may remove foil for last 15 minutes if you like a crusty top.

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