1.5-2 lbs. Sausage (chicken and bacon, or a combo work well too)
16 oz. Sliced mushrooms (any combo, but I use button and cremini)
4 gloves garlic, minced
2 ribs celery, diced
1 white or yellow onion, diced
4-6 c. Veggie/chicken broth (depending on how thick you like it)
1 can great northern white beans, rinsed and drained
1 box wild rice and its season packet
1 bay leaf
1 t. Thyme (or the leaves from a couple of fresh sprigs)
1 c. Sour cream and/or 1 can of Cream of Mushroom soup (I’ve done both before when making it for a larger group)
Salt and pepper to taste
Kale/spinach/parsley (optional)
Brown sausage, but DO NOT drain (you can set the meat aside to add back in later, but it’s not necessary).
Add mushrooms, garlic, onions, and celery to the sausage drippings and cook until mushrooms have browned nicely and onions are soft. I like to salt and pepper my veggies here, but to each their own.
Add stock, rice, seasoning packet, beans, bay leaf, thyme. Stir to combine. Add the sausage back in as well if you chose to remove it from the fat drippings previously. If using kale or spinach, drop it in now to wilt and soften.
Simmer until rice is soft (stove top will be about 20-30 minutes, but I’ve let it sit on low in a crockpot for a couple hours or in an InstantPot as well; it’s pretty forgiving).
Before serving, stir in sour cream/cream of mushroom soup. Garnish with chopped parsley.
This one’s mine!
