Mary Helen Horty’s Wild Rice Casserole1
Savory wild rice dish with sausage mushrooms using real wild rice.

Ingredients
1 lb. fresh crimini mushrooms
1 ½ lb. Italian pork sausage (½ hot ½ sweet)
1 large sweet onion, chopped
2 C. wild rice, uncooked2
¼ C. flour
½ C. heavy cream
2 ½ C. chicken broth
1 t. salt
½ t. ground thyme

Instructions
Clean and slice mushrooms. Chop onions Remove sausage casings, sauté meat, keeping it in chunks3. Sauté in batches, remove and drain on paper towels. Sauté onions and mushrooms in same pan. Return sausage meat to pan and set aside. Cook rice (thoroughly washed) in boiling, lightly salted water for 12 minutes. Drain and add to sausage mixture. Mix flour with cream in saucepan over medium heat and stir until smooth. Add chicken broth and cook until thickened. Add salt and thyme. Combine with rice, sausage mixture. Pour into large casserole (9X13). Bake, covered, 40—50 minutes in pre-heated 375 F. oven. 1 Mary Helen Horty was a talented montage artist, a knowledgeable horticulturist, a great cook, a superb hostess, and my dear friend for many years. 2 Using lake-harvested wild rice makes a difference, if you can find it. The oxymoronically named “cultivated wild rice” now grown in paddies and harvested like a farm crop, does not have the same chew and texture of the real deal. Real wild rice is a grass—the plants growing wildly in the shallow borders of Minnesota lakes and harvested by local native tribes in canoes, beating the rice with sticks to capture only the grains that are sufficiently mature and ready to dislodge and fall into canoe side baskets. Read any online descriptions or store packages very carefully. The commercially farmed version is not bad, mind you, just not as good. 3 I do not recommend buying uncased sausage meat which may seem like a time saver, and is sometimes cheaper. Unfortunately, it breaks up too much while cooking, like ground beef.