Recipe by Josh Mobley
"This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker!"
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uncooked wild rice
1 (14 ounce) can
andouille sausage, diced
diced sweet onion
chopped fresh mushrooms
1 (10.75 ounce) can
condensed cream of mushroom soup
This was easy and very tasty but I think the "wild rice" ingrediant needs to be clarified. Real wild rice takes at least 50-60 minutes to cook so this recipe needs a variation/rice mix like; Uncle Ben's Long Grain AND Wild Rice. This way you can keep the simmering to 30 minutes. I recommend not using any flavoring packets and using low-sodium Cream of Mushroom soup. I used 2 cups chicken broth and later added another half cube while simmering (in lieu of flavor packet). It was delicious. Thanks.
I guess I'm just not a fan of canned soups. I thought this recipe was great- without the soup. I added a jalapeño for heat and extra garlic. I would eat this without the soup again.
This far exceeded my expectations. I just wanted something different without making a trip to the store and this recipe came up in my search. I put it together and after a while my house started smellin all good...this totally delivered great flavor without being too spicy for the little ones. This is definitely gonna become part of our dinner rotation.
This is very delicious and super easy! I made this for a potluck and it was a hit! I used Uncle Ben's long grain and wild rice and still used the flavor packets. I also used some cayenne pepper to give it some kick but otherwise followed the recipe to a tee and did it all in my rice cooker! Just threw it all in there, hit the button and came out PERFECT! Yum!!
This is so very good. I made a homemade cream of mushroom soup instead of canned and used beef sausage because my guest does not eat pork. Fantastic.
It couldnt taste much better. Great for healthy eating. I used some moose sausage rather than the requested sausage and it was really good.
Nice change of pace! I went out on a limb and made a few changes. I knew there would be a lot of flavor from the sausage so I figured dinner would turn out regardless. Another reviewer made the point that actual wild rice takes about an hour to cook so I started the wild rice (and chicken broth) in the rice cooker earlier than the rest of the meal. I added a cup of extra water and let it keep cooking longer than usual. I didn't have enough chicken broth and I think it showed through in the end result. That mistake I won't make again. In one skillet I cooked up finely diced chicken, Maui onion and minced garlic with a tablespoon of olive oil. When that was partially cooked I added a cup of broccoli cut into smaller pieces than normal. In the other skillet I let the andouille sausage crisp up some. I omitted the mushrooms and mushroom soup because we don't care for mushrooms but I think they would have gone well in this dish. Also, I was in the mood for something lighter than the cream soup would make. I added the rice to the chicken mixture with some reconstituted chicken bouillon to help it break up some. When that was a nice fluffy consistency again I added the rice and chicken into the sausage pan and mixed it up will. It turned out delicious with great color, flavor and presentation!
I am giving this 4 stars because my kids and husband really liked it. However, it was just way too salty for me between the soup and the sausage. Had a good base to build on, tho. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Wild Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 248
** Calories from Fat: 129
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