Recipe courtesy: Chef Jennifer Kagy1. Water2. 1 1/2 cups wild rice3 ... a few tablespoons of water if the onions dry out. Add the onions to the jasmine rice.22. Add the sausage to the skillet ...

Add the wild rice, bay leaf and 1 1/2 teaspoons coarse salt. Cover and bring to a boil over moderate heat, stirring occasionally, until the rice is tender, about 1 hour; add a little water during ...

Find Chef Emeril Lagasse's recipe for Wild Rice, Sausage and Apple Stuffing here ... Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil.

a Chinese stuffing of glutinous rice, Chinese sausage, soy sauce and water chestnuts; an Indian rice and lentil stuffing; and one of potatoes, sour cream, Italian sausage, chanterelle mushrooms ...

A One-Pan Comfort Classic The sizzle of sausage, the sweetness of softened peppers, and the deep caramel of onions—this dish ...

A little smoked turkey adds a lot of flavor; ham or cooked sausage work ... To cook wild rice: Put the wild rice into a colander or sieve and rinse under cold running water until the water runs ...

In a large pot, combine rice, water, salt, and bay leaf ... for 10 minutes or until tender. 4. Add the chestnuts, sage, and sherry. Cook for 3 minutes. Transfer to a large bowl.

Start this recipe by putting on a pot of lightly salted water and bringing it to a rolling boil. Then pour the wild ... rice is cooking, take a heavy 12-inch skillet and saute the pork sausage ...

But this is a wild rice and safe stuffing with some toasted pecans. It comes together real nicely, and if you’re looking for a difference between a more traditional bread stuffing, this is ...

Add pork mixture and turkey giblets and stir-fry 3 minutes, breaking up pork. Add mushrooms, Chinese sausage, rice and water chestnuts and continue to stir-fry until thoroughly mixed, about 3 minutes.